These noodles are a hit, whether you're vegan or not. The flavor keeps coming from the layers of peanut butter, sesame and basil. Growing up, we made this with roasted sunflower seed butter to make it safe for my brothers. Now, peanut butter is easier to find in Korea, so I've swapped to using that for this dish. It's also delicious with roasted pumpkin seed butter. Mix and match to find which one suits your fancy. Need help to put together this allergy and FODMAP recipe? Check out how to make my Nutty Sesame Noodles video on YouTube here.
Ingredients
- 1 pound dangmyeon (sweet potato noodles)
- ¼ cup roasted nut or seed butter
- 1 tablespoon apple cider vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon sugar (maple syrup or brown sugar are OK)
- Chicken stock as needed (use vegetable stock to make it vegan)
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 tablespoon fresh basil or cilantro, chopped
- Sesame seeds & chives for garnish
Directions
- Soak and cook noodles until tender. Rinse with cold water.
- Whisk together nut or seed butter, vinegar, sesame oil, soy sauce, and sugar in a large mixing bowl. Add chicken stock as needed if the sauce is too thick.
- Add the noodles and stir to coat with the sauce.
- Sprinkle in bell pepper, carrot, and basil (or cilantro). Stir again.
- Serve noodles warm or at room temperature, topped with toasted sesame seeds and chives.
Note: Basil and cilantro weren't at the market when I went to make this recipe, so I improvised using some dried basil and curly parsley. There's no right or wrong way to add herbs to this dish—use what you have!
Get the play-by-play details on how to make my Nutty Sesame Noodles over on my YouTube channel here. Don’t forget to subscribe to my blog and check in for my regular posts over on Instagram, Facebook and Twitter.
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