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.
- 1 pound dangmyeon (sweet potato noodles)
- 1/4 cup roasted nut or seed butter
- 2 teaspoons toasted sesame oil
- 1 tablespoon apple cider vinegar
- 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 basil or cilantro, chopped
- Sesame seeds and chives, to garnish
- Soak and cook dangmyeon noodles until they’re tender. Rinse with cold water and set aside until later.
- In a large mixing bowl, whisk together nut or seed butter, sesame oil, vinegar, soy sauce and sugar. Add in chicken stock as needed if the vinaigrette is too thick.
- Pour noodles into the dressing mixing bowl and coat all noodles with sauce.
- Sprinkle in bell pepper, carrots and basil or cilantro. Stir again.
- Serve noodles warm or at room temperature 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 in 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.