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Spicy Gluten-Free Sesame Chicken Pasta




Source of Recipe


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Recipe Introduction


Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes
Yield: 12 servings


List of Ingredients




1 1/2 cups organic gluten-free Tamari sauce OR low sodium GF Tamari sauce
1/2 cup sesame oil (not toasted)
1/4 cup toasted sesame oil
1 1/2 tablespoons sugar
1 teaspoon freshly grated ginger
3 tablespoons rice wine vinegar
1/3 cup creamy or crunchy Valencia peanut butter
1 tablespoon crushed red pepper flakes OR to taste
4 cups julienne sliced carrots (1/4 x 2 inch strips)
1 cup thinly sliced green onions
3/4 cup toasted sesame seeds
4 cups shredded cooked chicken
1 pound gluten-free rice spaghetti noodles (I used Tinkyáda® brand organic brown rice spaghetti)
2 cups fresh snow peas or snap peas, strings removed

Recipe



Combine gluten-free Tamari sauce, sesame oils, sugar, ginger, rice wine vinegar, peanut butter and crushed red pepper flakes in a large bowl and whisk until ingredients are thoroughly blended. Set aside.
Cook gluten free rice spaghetti according to package instructions. While pasta is cooking, shred cooked chicken and refrigerate until ready to assemble dish. When pasta is cooked, rinse, drain and lightly coat with sesame oil to prevent noodles from sticking.
Julienne carrots, slice green onions and remove strings from snow peas or snap peas. Set aside.
Place pasta in a large bowl. Add prepared vegetables, shredded chicken and pour sauce over all. Stir to coat thoroughly with sauce.
Toast sesame seeds in a medium size, heavy skillet over medium heat for about 4 minutes. Watch closely as sesame seeds burn easily. Sprinkle toasted sesame seeds over pasta. Use tongs to evenly distribute the seeds.
Refrigerate for at least 2 hours prior to serving or overnight.