Makes 6 servings. Difficulty
1 lb. gf spaghetti 1 red bell pepper, sliced thin 1/2 small cucumber, thinly sliced 1 celery rib, thinly sliced 1 scallion, chopped 1 Tablespoon fresh mint, chopped 1/4 cup cilantro, chopped
1/3 cup smooth peanut butter 2 shallots, chopped 2 garlic cloves, chopped 1-1/2 Tablespoons grated fresh ginger 1/4 cup rice vinegar 1/3 cup gf soy sauce Juice of 1/2 lime 1 Tablespoon sesame oil Salt and freshly ground black pepper to taste
Cook noodles in a pot of boiling salted water until al dente. Drain and rinse under cold water. Let cool.
In a large bowl, combine the gf spaghetti, red bell pepper, cucumber, celery, scallion, mint and cilantro.
In a blender, blend the peanut butter, shallots, garlic, ginger, rice vinegar, gf soy sauce, lime juice and sesame oil until smooth and creamy. Adjust seasonings to taste with salt and freshly ground black pepper. (If the mixture is too thick, thin it with a little water.) Pour the sauce over the noodles and toss to coat vegetables and noodles. Serve chilled or at room temperature.
We used Tinkyada’s gf spaghetti noodles for this recipe. To purchase this product please click the link below in our Recommended Tools section.