Cold Sesame Rice Noodles With Spiralized Vegetables

Details

• Author: CuisineSavvy (Adapted from Sweet Peas & Saffron)
• Cuisine: Global Fusion
• Course: Main
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Diet: Vegan
• Categories:#Vegan#Gluten-Free#Meal-Prep#Dairy-Free#Egg-Free

Nutritional Values

This gluten-free and vegan meal is packed with plant-based protein from chickpeas, healthy fats from almond butter and sesame oil, and fiber-rich vegetables. The tangy, umami-rich sauce enhances nutrients while avoiding dairy, eggs, and gluten for a wholesome, allergen-friendly meal.

Nutrient	Amount	% Daily Value
Calories	Approximately 346 kcal per serving	--
Total Fat	12 g	15%
Saturated Fat	2 g	10%
Sodium	600 mg	26%
Dietary Fiber	7 g	25%
Total Sugars	6 g	--
Protein	12 g	24%

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Cold Sesame Rice Noodles With Spiralized Vegetables

A light, refreshing, and vegan-friendly cold sesame noodle dish made gluten-free by using rice noodles. Paired with spiralized vegetables, chickpeas, and a zesty almond butter sauce, it’s perfect for meal prep and a quick, nourishing lunch.

Ingredients
[ ] 4 oz rice noodles (gluten-free)
[ ] 1 medium zucchini, spiralized
[ ] 2 carrots, spiralized or shredded
[ ] 2 cups chickpeas (from one 15-19 oz can, drained and rinsed)
[ ] Green onions (to garnish)
[ ] Sesame seeds (to garnish)
[ ] For the Almond Butter Sauce:
[ ] 1/4 cup almond butter (all-natural)
[ ] 1 tsp fresh ginger, finely grated
[ ] 1 clove garlic, minced
[ ] 2 tbsp soy sauce (gluten-free tamari or coconut aminos for GF)
[ ] 3 tbsp rice vinegar
[ ] 1 tbsp sesame oil
[ ] 1 tbsp maple syrup
[ ] 1 tsp lime juice
[ ] 1/2 tsp red pepper flakes (optional, omit if non-spicy)

Instructions
[ ] 1. **Cook the Rice Noodles:** Follow package directions to cook the rice noodles until tender. Rinse thoroughly under cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
[ ] 2. **Prepare the Almond Butter Sauce:** In a small jar or salad dressing shaker, combine the almond butter, ginger, garlic, gluten-free soy sauce (tamari or coconut aminos), rice vinegar, sesame oil, maple syrup, lime juice, and red pepper flakes (if using). Stir or shake until smooth.
[ ] 3. **Portion the Ingredients:** Divide the almond butter sauce into small condiment containers. In four meal prep containers, divide the chickpeas, spiralized zucchini, spiralized carrots, and cooled rice noodles.
[ ] 4. **To Serve:** Allow the sauce to stand at room temperature for 10-60 minutes before serving. When ready to eat, drizzle the sauce over the noodles and vegetables, then toss everything together. Garnish with green onions and sesame seeds. Enjoy cold!

https://www.cuisinesavvy.com/recipe/cold-sesame-rice-noodles-spiralized-veg