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    Home » Global Recipes

    Orange Sesame Noodles

    Published: Mar 21, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    This simple dish of Asian noodles (contributed by Allyson Kramer of Manifest Vegan — 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*. 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
    • ½ cup fresh orange juice
    • ½ teaspoon fresh grated ginger
    • 3 teaspoons brown rice syrup or agave
    • ½ 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
    • ½ 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.
    • Explore more recipes using Asian noodles.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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      Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
    • hoisin-glazed bok choy with tofu and soba noodles from Wild About Greens
      Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

    Reader Interactions

    Comments

    1. Jenny says

      June 14, 2012 at 10:35 am

      I love this recipe. I make raw zucchini noodles to use and my kids love it!! I also like to add crushed red pepper flakes to both sauces.

    2. Lieza Allen says

      December 01, 2016 at 10:34 am

      This was pretty darned good - I made it thinking my teenager would especially like it. It was fairly simple and yummy. I will make this again for sure. The teenager liked it - we had friends over and everyone cleaned his/her plate.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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