12 oz. gluten-free spaghetti, like Ancient Harvest
3 bell peppers small, cut into thin strips
2 tbsp. olive oil
½ tsp. salt
¼ c. soy sauce gluten-free, or Tamari sauce
1 ½ tbsp. sesame oil toasted
1 tbsp. olive oil
3 cloves garlic crushed
1 tsp. ginger paste or crushed fresh ginger
1 tbsp. rice wine vinegar
2 tbsp. coconut sugar
1 tsp. chili garlic paste or Sriracha
1 bunch green onions cut into 1-inch pieces
sesame seeds toasted, optional
Bring a large pot of water to a boil and cook pasta according to package directions. (You want it to be al dente.)
In a large skillet or wok over medium heat add 2 tablespoons olive oil, bell pepper slices, and ½ teaspoon salt.
Sauté for 7-9 minutes, or until peppers are tender.
While pepper and pasta are cooking, whisk together sesame sauce ingredients in a medium-sized bowl until combined.
Add sesame sauce to skillet once peppers are cooked.
Simmer sauce, while whisking occasionally, for 1 minute.
Add drained pasta to skillet and toss in sauce for 1-2 minutes over low heat.
Serve sesame noodles immediately with green onions and sesame seeds or refrigerate for 2 hours to serve cold.