Gluten-Free Cold Sesame Noodle Bowl

Ingredients

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• 8 oz gluten-free rice noodles Shop
• 1 cup cooked protein of choice (e.g., shredded chicken, pan-fried tofu, or chickpeas)
• 2 cups fresh vegetables, thinly sliced or julienned (e.g., cucumber, carrots, bell peppers, edamame)
• 1/4 cup gluten-free tamari Shop
• 2 tbsp sesame oil Shop
• 2 tbsp rice vinegar Shop
• 1 tbsp fresh lemon juice
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp honey or maple syrup (optional, for sweetness) Shop
• Optional garnishes sesame seeds, chopped peanuts, sliced green onions Shop

Instructions

1. 1 Cook the gluten-free rice noodles according to package directions, typically boiling for 5-8 minutes until tender but still slightly firm. Drain them thoroughly and rinse under cold water to stop the cooking process and prevent sticking, ensuring they are completely cool before proceeding.
2. 2 While the noodles cook, prepare the sesame dressing by whisking together the gluten-free tamari, sesame oil, rice vinegar, fresh lemon juice, grated ginger, minced garlic, and optional honey or maple syrup in a medium bowl. Whisk until the ingredients are well combined and emulsified, creating a fragrant and savory sauce.
3. 3 In a large bowl, combine the cooled rice noodles with the prepared sesame dressing, tossing gently to ensure every strand is evenly coated. Let the noodles marinate in the dressing for at least 5 minutes to absorb the flavors, allowing the aromas to meld.
4. 4 Add your cooked protein of choice and the fresh, thinly sliced vegetables to the bowl with the dressed noodles. Gently toss everything together for about 1-2 minutes, distributing the ingredients evenly and ensuring the vegetables are lightly coated with the dressing.
5. 5 Divide the noodle mixture among serving bowls. Garnish with optional sesame seeds, chopped peanuts, or sliced green onions for added texture and visual appeal. Serve immediately for a refreshing and satisfying meal.

Nutrition (per serving)

Tips & Notes

• For a creamier, more classic cold sesame noodle, whisk 1 tbsp tahini or peanut butter into the dressing. Choose one labeled gluten-free.
• Julienne the vegetables about as thin as the noodles so they mix in evenly and every forkful has some crunch.
• Rice noodles firm up in the refrigerator. Loosen leftovers with a splash of water or extra dressing before serving; they keep 1-2 days.

Common questions