Orange Sesame Vermicelli

  • Servings : 8

These simple rice noodles aren't a complete powerhouse of a meal, but definitely a nice accompaniment to a larger dinner, or alone as a light lunch. I had them midday today and am using the leftovers to accompany some sort of gingery tofu with a cucumber salad for tonight's dinner.


  • 6.5 oz very thin rice noodles (rice sticks/ rice vermicelli)
  • 1 tsp gluten free tamari or soy sauce (I used light)
  • zest of one orange
  • 1/2 cup fresh orange juice
  • 1/2 tsp fresh grated ginger
  • 3 tsp brown rice syrup or agave
  • 1/2 tsp ground cloves
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 3 medium carrots, julienned
  • 1-2 tbsp tamari or soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown rice syrup or agave
  • 1/2 tbsp rice vinegar
  • 1 tbsp water
  • 3 tbsp black roasted sesame seeds



Step 1

In small bowl combine 1 tsp tamari, orange zest, orange juice, grated ginger, 3 tsp brown rice syrup, cloves, 2 tsp sesame oil and 1 tbsp rice vinegar until well mixed.

Step 2

Stir with julienned carrots in small saucepan and reduce over medium heat until about 1 tbsp of liquid remains.

Step 3

In separate small bowl, mix together 1-2 tbsp tamari, 1 tbsp sesame oil, 1 tbsp brown rice syrup, 1/2 tbsp rice vinegar and 1 tbsp water.

Step 4

Toss with cooked noodles until thoroughly coated. Add tamari to taste; I used a good bit more in mine to make the vermicelli taste salty enough for my liking (I have one whopper of a salty liking). I also added a few small squeezes of agave to cinch all the flavors up nicely.

Step 5

Once carrots have finished cooking, stir in carrots and remaining liquid with rice noodles.

Step 6

Toss in 3 tbsp black sesame seeds until evenly distributed.

Serve hot or cold.

Reprinted with permission from Allyson Kramer of Allyson Kramer: eat good food.
Photograph © Allyson Kramer.

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