Thursday, September 22, 2011

Gluten and Dairy Free Creamy Coconut Almond Rice Noodles

This was another one of our attempts at a meatless dinner.  These Creamy Coconut Almond Rice Noodles are delicious whether served hot or cold.  The crunch that the bean sprouts add is a wonderful contrast to the soft noodles and creamy sauce.  Even my picky meat and potato loving husband loved this dish.  Feel free to adjust this recipe for what vegetables you have on hand or that you enjoy.  It also would be wonderful with some grilled chicken added if you are so inclined.


Creamy Coconut Almond Rice Noodles
4 oz wide rice noodles, cooked
1/2 tbs agave nectar
2 tbs natural almond butter
1/2 tsp fresh grated ginger
1 clove garlic, pressed
1/4 cup lite coconut milk
1 1/2 tbs gluten free soy sauce
1/8 tsp cayenne pepper
1 tbs fresh lime juice
1/2 medium red bell pepper, juliened
1/2 cup fresh bean sprouts
3 scallions, sliced on the bias

Cook the rice noodles according to package directions.
Meanwhile; in a small sauce pan combine the agave nectar, almond butter, ginger, garlic, coconut milk, soy sauce and cayenne.
Whisk over low heat to combine.
Simmer the sauce until slightly thickened.
Remove the sauce from the heat and finish with the lime juice.
Toss the cooked rice noodles with the red bell pepper, bean sprouts and half of the sliced scallions.
Combine the noodles and vegetables with the sauce.
Garnish with the remaining scallions.

3 comments:

  1. These sound so good! I will have to try this. I am always looking for new ways to serve pasta and since we can't have cheese, we are pretty limited.

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  2. These are so good! They make a wonderful side dish or a vegan option. If you add some meat they would also make a great one dish meal.

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