^[1]This simple dish of Asian noodles (contributed by Allyson Kramer of Manifest Vegan ^[2]— a great site featuring lots of gluten-free vegan recipes) ia a nice accompaniment to a larger dinner, or alone as a light lunch. Try them with a gingery tofu dish and a cucumber salad. Allyson is the author of the forthcoming Great Gluten-Free Vegan Eats ^[3], available June 1. Photo by Allyson Kramer.

Makes: About 8 servings as a side dish; 4 as a main dish

Marinade for carrots:

• 1 teaspoon gluten free tamari or soy sauce (I used light)
• Zest of one orange
• 1/2 cup fresh orange juice
• 1/2 teaspoon fresh grated ginger
• 3 teaspoons brown rice syrup or agave
• 1/2 teaspoon ground cloves
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
  -

• 3 medium carrots, julienned
• 6.5 ounces very thin rice noodles (rice sticks/ rice vermicelli;
  or substitute bean thread noodles)

Sauce for noodles:

• 1 to 2 tablespoons gluten free tamari or soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon brown rice syrup or agave
• 1/2 tablespoon rice vinegar
• 1 tablespoon water
• 3 tablespoons black roasted sesame seeds

In a small bowl combine tamari, orange zest, orange juice, grated ginger, brown rice syrup, cloves, sesame oil, and rice vinegar. Stir until well mixed.

Combine with with julienned carrots in a small saucepan. Simmer over medium heat until just a small amount of liquid remains.

In the meantime, cook noodles as directed on package; then drain and transfer to a serving bowl. Stir in carrots and remaining liquid with rice noodles.

In a small bowl, mix together tamari, sesame oil, brown rice syrup, rice vinegar, and water. Toss with cooked noodles until thoroughly coated. Add more tamari, and/or any of the other flavorings such as agave, to your liking.

Toss in the black sesame seeds until evenly distributed. Serve hot or cold.

• Here are more Asian-style cold noodle dishes. ^[4]
• Explore more recipes using Asian noodles. ^[5]