Impulsive Culinarian’s Quick & Easy Roasted Cumin Basmati Rice Recipe
Ingredients
- 4 ounces Gluten Free Spaghetti Noodles
- 1 tbsp Sesame Oil
- 1 tbsp Olive Oil
- 1 Carrot, thinly sliced
- 4 ounces Snow Peas, trimmed & chopped
- 1 cup Napa Cabbage, shredded
- 1 clove Garlic, thinly sliced
- 1 tbsp Fresh Ginger, minced
- 1/4 cup Smooth Peanut Butter
- 2 tbsp Lemon Juice
- 2 tbsp White Wine
- 1/2 tsp Fine Sea Salt
- 2 tbsp Sesame Seeds
Instructions
- Cook spaghetti noodles as per package instructions
- Heat a non-stick skillet or wok over medium-high heat
- Add sesame & olive oil to skillet
- Saute carrots & snow peas for 2 minutes
- Add garlic & ginger, saute for another 30 seconds, stirring frequently
- Add cabbage, saute for another minute stirring frequently
- Remove from heat and set aside
- In a small bowl, whisk together thee peanut butter, lemon juice, white wine and salt until thoroughly combined
- Drain & thoroughly rinse the cooked noodles
- In a large bowl, combine the pasta, vegetables, peanut sauce and sesame seeds
- Gently mix with salad tongs until noodles are fully coated
- Serve immediately or refrigerate as desired
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.