Well, now that Christmas is over I think we all need a little sugar detox.
Or am I just speaking for myself?
Mine will start as soon as I polish off the last piece of butter toffee.
I mean that stuff is too good to waste, but in all seriousness, I need to detox.
With that said, I think I have also mentioned my sons allergies. My second born was diagnosed with a crazy amount of allergies when he was three. Since then we have massively changed our eating habits. When he was tested he came up sensitive to wheat, but we didn’t take the gluten free plunge because most of his other allergies were more severe and we were a little overwhelmed with label reading and food prepping (to be honest with you). Well, three years later, and I think we have finally come to grips with being a peanut, soy, and corn free home. He however, has become more intolerant to wheat as the years have passed. So, gluten free we go, and what better time to start than the new year?
You may be wondering why I am making a peanut sauce if he is allergic to peanuts, but little man doesn’t like anything to do with spice, and this dish has a little heat, so he usually just eats the noodles plain. However everyone else in our home adores this meal.
My sweet friend shared this recipe with me years ago so I cannot be certain of the source, but let me tell you, it is nothing short of delicious. We have served this with grilled chicken, sautéed shrimp, or even (like pictured) by itself, and have never been disappointed.
12 oz. Rice Noodles
4 Tbs. Sesame Oil
1 Bunch Green Onions chopped
5 Garlic Cloves minced
1 Tbs. Fresh Ginger minced
1/4 Cup Honey
1/4 Cup Organic Low Sodium Soy Sauce
1/4 Cup Organic Peanut Butter
3 Tbs. Rice Wine Vinegar
1 Tbs. Chili Garlic Paste (I tend to add more because we like the heat)
1 Cup Bean Sprouts
1 Cup Shredded Carrots
Bunch of Green Onions (tops only)
Cook pasta according to package directions. Transfer pasta into large bowl and add three tablespoons of sesame oil to coat. Heat remaining one tablespoon of oil in large skillet over medium high heat. Add green onions, garlic, and ginger. Stir and cook until onions soften. Add honey, peanut butter, soy sauce, vinegar, and chili garlic paste. Whisk to blend. Simmer sauce for one minute. Pour sauce over pasta and toss to coat. Serve with bean sprouts, carrots, and green onions sprinkled over top.