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
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.
Stir with julienned carrots in small saucepan and reduce over medium heat until about 1 tbsp of liquid remains.
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.
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.
Once carrots have finished cooking, stir in carrots and remaining liquid with rice noodles.
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.