Yesterday I was good and planned ahead. I made this recipe for cold sesame noodles in preparation for my work day lunches this week. This is the first time I’ve made this dish in ages and I’m not sure why. Sometimes we simply forget out old time favorites. Today’s recipe is both gluten-free and vegan. While I’ve given up the G-free diet I’m still trying to cut down on my consumption of gluten. Much easier said than done. Today I used rice noodles which is appropriate for a dish like this. If you have regular semolina pasta go for it, it’s fine. One of the best things about this besides the taste is that it’s served cold so I don’t have to waste time standing around the microwave waiting for it to cook.

My Sunday work day is 9:30am-8pm which pretty much covers breakfast lunch and dinner. The cafeteria is closed on Sunday’s which isn’t much of an issue for me. I rarely purchase anything there, although one day next week they’re going to serve rice with black beans and plantains. That sounds pretty tempting. Of course the true main dish is some kind of pork sandwich. I really can’t fathom why anyone would want that when the side dish is so much healthier than the main dish. I’m grateful that for the simple fact that there is a small salad bar that I can always take advantage of if need be. For the most part I prefer to pack my lunch bag and know exactly what I’m eating. What is your typical work or school day lunch? Are cafeteria’s getting any better with their selections?

1/2 pound rice pasta cooked according to directions

1/4 cup Tamari dark soy, perhaps a little more to thin sauce

1/4 rounded cup smooth peanut butter, soften it in the microwave for about 15-20 seconds

2 tablespoons rice wine vinegar (cider vinegar if you don’t have rice)

1-2 tablespoon dark sesame oil, more or less depending on consistency

2 tablespoons hot sauce (I use Sriracha)

2 cups shredded veggies such as carrots and cabbage

3 scallions, chopped on an angle

2 tablespoons sesame seeds

1 teaspoon red pepper flakes

1/4 cup chopped peanuts or cashews for topping (optional)

Cook pasta according to package directions or personal taste and drain well

Whisk together soy, warm peanut butter, vinegar, oil, sesame oil,pepper flakes, and hot sauce in a large bowl

Add noodles and veggies and toss well to combine and coat them evenly with sauce

Allow to cool for awhile and sprinkle scallions and sesame seeds throughout the salad saving a little of the scallion greens to top the dish

Peace, love, & greens, Lin

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