Nutty Szechuan Gluten Free Rice Noodles with Veggies


Saturday evening we had a friend over for dinner. The last time she came for dinner I totally screwed up what I had made… Oops. She was a doll about it, and said that it was delicious, but I know that it wasn’t great, to say the least. So this time, I wanted to make up for it by fixing her an amazing dinner.

I was craving something creamy and spicy (though you can also make it mild) so I came up with this Nutty Szechuan rice noodles dish and it was even better than I expected it to be. Today my honey has the flu (yes, he is working anyway—is that a pro or con to working from home?…) and I thought a spicy lunch may do him some good, so I made it again. I really can’t get enough of this recipe—Perhaps because I make it on the spicy side, and I love spicy food. Although, I’m going to have to start using grain-free 100 percent buckwheat noodles if I continue to have it so ofter, else I may gain 10 pounds 😉

Nutty Szechuan Gluten Free Noodles

Pre-heat a large pan then add about 4 tbsp coconut oil plus:
2 sliced peppers, I used one green and one red pepper
1 sliced onion
1 bunch of fresh broccoli, cut into florets
Saute about 15 minutes (which is about the amount of time it will take the noodle water to come to a boil).
Put large pot of water on high heat for one package of rice noodles. I use Tinkyada.
Next make the sauce.

Nutty Szechuan Sauce

1 cup broth
1 tbsp San-J gluten-free Szechuan sauce for mild, 2 tbsp for medium, 2.5 tbsp for hot
2 tbsp brown rice vinegar
2 tbsp almond butter or Sunbutter (I use one of each)
2 tbsp honey
1/4 tsp ground ginger
1 tbsp GF tamari sauce
By now the noodle water is probably boiling. Add one package of rice noodles, and stir well for the first minute to prevent clumping.
Pour the sauce over the veggies and bring to a good simmer.
Simmer and reduce the sauce for about 15 minutes (which is not coincidentally the amount of time it will take to cook the rice noodles =)).
Strain the noodles, and add them back to the empty pot in which they cooked.
Pour sauce and veggie mixture over noodles. Combine.
Top with slightly toasted sesame seeds.
♥, Kelly
P.S. For a grain-free option, try my Nutty Szechuan Vegetable Noodles .

Also, don’t forget, next week we kick off
30 Days to a Food Revolution. Click on over for more about it =)


  1. says

    Happy second blog birthday!! Many more happy years!!

    I had Szechuan slaw at California Pizza Kitchen the other day. It was delicious. I had no idea pasta could be prepared that way too.


  2. says

    Kelly!!! I have been trying to blog about this recipe but for some reason I can’t load “new post” page on my work computer! ARGH! I made this recipe last night and it was soooooooooooooooooo good! I used everything use used except I added organic chicken! Oh my word, I LOVED it! I don’t know that it counts that I fed it to the college guys and they loved it as well, but they love anything just about lol! Anyway, I loved it! Thank you for sharing!!!

  3. says

    Just want to let you know that I have made this four more times in the past two weeks! My husband LOVES it and so do I!!! Thank you again for sharing!

  4. Nancy B. says

    I’ve been looking for the San-J sauce and just found it at our corner grocery. This was my first real meal after being down with the crud for a whole week. I’s spicy and warm and so wonderful! Just as good as I imagined it. I used Tinyaka white rice spaghetti, as a special treat.

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