This savoury dish is good warm or room-temperature, making it a great complement to any picnic or potluck!
1 500g bag brown rice noodles
2 Tbsp sesame oil
¼ cup tahini (sesame seed butter)
¼ cup Bragg’s liquid seasoning; a gluten-free, non-GMO, unfermented soy sauce
1 Tbsp wine vinegar or apple cider vinegar
2 Tbsp grated fresh ginger
¼ tsp crushed red pepper flakes (optional)
2-3 roasted red bell peppers, cut in to slivers (you can roast them yourself or purchase in a jar)
Cook pasta according to directions on bag. Drain. Toss with sesame oil and set aside.
In a bowl combine tahini, Bragg, vinegar, ginger and red pepper flakes; toss with noodles.
Gently toss in roasted red peppers.
Tastes best served at room temperature.
Bon appétit !
Good Friends Cookbook (1991) by the Fare for Friends Foundation (ISBN: 1-55013-320-9)