Gluten-Free Sesame Noodles

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I find nothing as yawn-inspiring as a food blogger who "yums" at their own creations. I see it on blogs all the time. "'Yum, yum and yum,' and did I say, 'yum?!'" I can hear them now, oohing and ahhing at their own creations. However, I may soon become part of this silly little navel gazing taste-bud gazing club. Tonight I made sesame noodles. That old dish from the Chinese restaurants in New York. I didn't think I'd be eating sesame noodles again, so I was overcome with enthusiasm — yum! Take that as a warning; the recipe might not be as miraculous to your palate as it is to mine.

Servings

servings

Ingredients

1 cup creamy roasted almond butter
1 tablespoon toasted sesame oil
2 tablespoon ume plum vinegar
2 tablespoon apple cider vinegar
1/4 cup agave nectar
3/4 cup water
1/2 teaspoon sea salt, preferably celtic
3 quarts water
7 ounce gluten-free spaghetti
1 tablespoon grapeseed oil
1 cucumber, peeled and diced
1 carrot, shredded
1/4 cup cilantro, minced

Directions

In a 1-quart jar, combine all of the ingredients and mix well.
In a large pot, bring the water to a vigorous boil, then add the grapeseed oil and pasta. Reduce to a slow boil, stirring frequently, and cook uncovered until the pasta is tender, 7-9 minutes. Drain the pasta in a steel colander.
Place the pasta, cucumber, and carrot in individual bowls. Coat with the sesame sauce, top with the cilantro, and serve.