SunButter Dan Dan Noodles

Homemade Chinese Food!

or

MAKE AND CONSUME 4 BATCHES OF THESE NOODLES RIGHT NOW!!!!!!

(From Allergy-Free and Easy Cooking)

INGREDIENTS:

8 oz. gluten-free linguine

2 cloves garlic, finely minced or pressed

2 tbsp finely minced or grated ginger

2 tbsp coconut amino acids (Worcestershire Sauce is also useable for allergy-folks, soy sauce is fine otherwise)

2 tbsp canola oil

1 tbsp dark brown sugar

1 tbsp balsamic vinegar

1 tbsp sriracha

1/3 cup smooth SunButter/sunflower seed butter (non-allergy-folks, peanut butter can work)

1/4 cup low-sodium chicken broth or vegetable broth

1/2 tsp salt

3 green onions, white and green parts, chopped

1 tbsp chopped cilantro

1/4 cup roasted sunflower seeds, plus more for garnish

1/2 English cucumber, peeled, quartered, and diced, for garnish.

DIRECTIONS:

1.) Bring a large pot of water to a boil over high heat. Cook the pasta according to box.

2.) In a large bowl, combine the garlic, ginger, coconut amino acids, oil, sugar, vinegar, and chile sauce. Mix well. Add the SunButter, chicken broth, and salt. Stir until smooth.

3.) Drain the pasta and combine with the sauce, tossing to coat. Mix in the green onions, cilantro, and 1/4 cup sunflower seeds.

4.) Serve garnished with the diced cucumber and a sprinkling of sunflower seeds.

NOTES:

-SO easy!! Complex flavors make it seem so much fancier/harder than it actually is!

-Recipe has a good kick, so follow it without embellishment first...

-I didn't use cilantro and honestly, I don't think it needs it...

-Second go round included some chopped greenery and chicken chunks sauteed in the sauce. I recommend those additions.