"Rice ramen coated in a sticky, tangy sauce made with liquid aminos. For a "better than takeout" gluten free meal."
Sweet and spicy sticky noodles
5
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- Recipe Card
Prep time: 5mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/4 cup liquid aminos
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- 1 inch chopped ginger
- 1 tablespoon rice vinegar
- 1/2 tablespoon plus more for drizzling sesame oil
- 1 tablespoon or less depending on heat preference sriracha
- 1 tablespoon brown sugar
- 1 tablespoon ketchup
- 1/4 cup honey
- 2 squares rice ramen (I used Lotus Foods)
- a splash of lemon juice, to finish
- for topping chopped peanuts
- for topping green onion
- for topping sesame seeds
Method
Step 1
Combine all ingredients (minus noodles, honey, and toppings) in a bowl, whisk together well.
Step 2
Drop noodles into boiling water, breaking up with a spoon after about a minute- to loosen them from each other. Cook according to package instructions, about 3-4 minutes.
Step 3
Meanwhile, heat sauce in a non-stick pan. Cook on low-medium until thickened. (about the same amount of time that the noodles will cook.)
Step 4
Transfer noodles to pan with sauce, a little of the pasta water clinging is okay. Add honey, and toss to coat.
Step 5
Cook until sauce has begun to cling to the noodles. Add pasta water as needed. Finish with a squeeze of lemon juice.
Step 6
Top with chopped toasted peanuts, fresh green onion, a final drizzle of sesame oil, and toasted sesame seeds.