Ingredients:

• 12 ounces noodles of choice (I used rice pasta)
• Optional: 3 Tablespoons toasted sesame seeds

Sauce:

• 1/4 Cup gluten-free tamari
• 3 Tablespoons organic canola oil
• 2-3 Tablespoons sesame oil
• 2 Tablespoons rice vinegar
• 3-4 cloves of garlic, minced
• 1-2 Tablespoons maple syrup
• 1 Tablespoon Sriracha
• Optional: (if you opt for no nut butter this delicious sauce is a liquid consistency) 1/4 Cup  smooth & creamy nut butter of choice (I opted for almond butter)

Optional additions:  bean sprouts, roasted chopped nuts, diced green onion, tofu, diced bell pepper, 1/2 lime zested & juiced

Directions:

1. If using nut butter:  In a small sauce pan on low-medium heat, whisk your nut butter and soy sauce together and let warm until the nut butter softens.  Whisk until fully incorporated.
2. In a mixing bowl, combine your soy sauce (and nut butter mixture, if using) and whisk in your minced garlic.  Whisk in your canola oil, sesame oil, rice vinegar, maple syrup, and Sriracha.  Taste a bite and adjust any seasoning as necessary. (I like to let my sauce sit while I prepare the remainder of my meal as it develops more flavors this way!).
3. Prepare your noodles per cooking instructions.  If you are using toasted sesame seeds, while your noodles are cooking, preheat your oven to 350 degrees Fahrenheit.  Add your sesame seeds to a baking sheet and pop them in the oven for about 8-10 minutes, until lightly browned.
4. Once your noodles are cooked top with your sesame oil and chill in the fridge (they’re also delicious served hot if you can’t wait 😉 ). I paired my cold sesame noodles with tofu triangles over a bad of steamed garlic kale, all drizzled in the sesame sauce.

5. Enjoy eating whole!