Ingredients

The following ingredients have 6 Servings
  • 12 oz. linguini or spaghetti (gluten-free)
  • 3 bell peppers (small, cut into thin strips)
  • 2 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ cup soy sauce (gluten-free, or Tamari sauce)
  • 1 ½ Tbsp. sesame oil (toasted)
  • 1 Tbsp. olive oil
  • 3 cloves garlic (crushed)
  • 1 tsp. ginger paste (or crushed fresh ginger)
  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. coconut sugar (or white sugar)
  • 1 tsp. chili garlic paste (or Sriracha sauce)
  • 1 bunch green onions (cut into 1-inch pieces)
  • Sesame seeds (toasted, optional)

Instruction

  • Bring a large pot of water to a boil and cook pasta according to package directions. (You want it to be al dente.)
  • In a large skillet or wok over medium heat add 2 tablespoons olive oil, bell pepper slices, and ½ teaspoon salt. Sauté for 7-9 minutes, or until peppers are tender.
  • While pepper and pasta are cooking, whisk together sesame sauce ingredients in a medium-sized bowl until combined. Add sesame sauce to skillet once peppers are cooked. Simmer sauce, while whisking occasionally, for 1 minute.
  • Add drained pasta to skillet and toss in sauce for 1-2 minutes over low heat.
  • Serve sesame noodles immediately with green onions and sesame seeds or refrigerate for 2 hours to serve cold. Enjoy!