Tulo

Gluten-Free Sesame Noodles Recipe

Rice noodles are naturally gluten-free and cook in minutes, and a sauce built from gluten-free tamari instead of regular soy sauce means the whole dish comes together without hunting for substitutes mid-recipe.

Prep
15 min
Cook
10 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 8 oz gluten-free rice noodles
  • 3 tbsp toasted sesame oil
  • 3 tbsp gluten-free tamari
  • 2 tbsp rice vinegar
  • 3 tbsp creamy peanut butter
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 stalks green onions, sliced
  • 1 tbsp sesame seeds, toasted
  • 1/2 tsp red pepper flakes

Nutrition per serving

Calories
422
Protein
9g
Carbs
60g
Fat
18g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Bring a large pot of water to a boil. Cook the rice noodles according to the package directions, usually 4-6 minutes, until tender but still slightly chewy.
  2. 2Drain the noodles and immediately rinse under cold water, tossing them with your hands to stop the cooking and wash off surface starch.
  3. 3While the noodles cook, whisk together the sesame oil, tamari, rice vinegar, peanut butter, honey, garlic, and ginger in a small bowl until smooth. If the peanut butter seizes up, whisk in a tablespoon of warm water at a time until the sauce loosens.
  4. 4Transfer the drained noodles to a large bowl and pour the sauce over them.
  5. 5Toss the noodles with tongs or two forks until every strand is coated, separating any clumps as you go.
  6. 6Divide among bowls and top with sliced green onions, toasted sesame seeds, and a pinch of red pepper flakes.

Tips & variations

  • Check the tamari label even if it says soy sauce alternative; some brands blend in wheat-based soy sauce, so look for one explicitly marked gluten-free.
  • Add shredded rotisserie chicken, shrimp, or cubed baked tofu to turn this into a full meal.
  • Swap the peanut butter for sunflower seed butter or tahini for a nut-free version.
  • A handful of shredded carrots or thinly sliced cucumber tossed in raw adds crunch and color.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rice noodles firm up and can turn slightly brittle when chilled, so loosen them with a splash of water or extra sesame oil and a quick 30-second stir in the microwave before serving; they're best served warm or at room temperature, not straight from cold.

Tips from the Tulo kitchen

  • If the noodles seem sticky right out of the pot, a light toss with a teaspoon of oil before saucing keeps them from fusing together while the sauce is prepped.
  • Taste the sauce before adding it, some tamari brands are noticeably saltier than others, so adjust the honey or vinegar to balance it.

FAQ

What noodles are naturally gluten-free?

Rice noodles, mung bean (glass) noodles, and 100% buckwheat soba are naturally gluten-free; regular wheat-based ramen, udon, and most soba blends are not, so check labels carefully.

Is soy sauce gluten-free?

Traditional soy sauce contains wheat and is not gluten-free. Tamari is usually gluten-free, but always check the label since a few tamari brands still include small amounts of wheat.

Why did my rice noodles turn mushy?

Rice noodles overcook quickly and keep softening after draining from residual heat, so pull them from the boiling water a minute before the package time suggests and rinse immediately under cold water.

Can this dish be made ahead?

The sauce can be whisked up to 3 days ahead and refrigerated; cook and sauce the noodles closer to serving time since they lose their best texture after a day or two chilled.

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