Gluten-free Sesame Noodles with veggies

Total Time

I chose to use all organic vegetables to go along with the organic bottled/jarred ingredients for these gluten-free sesame noodles. If you've got garden fresh veggies, go ahead and add them!


  • 12 oz. Jovial gluten-free brown rice spaghetti
  • 1 cup shelled edamame (room temp)
  • 3/4 cup shredded carrots
  • 3/4 cup thinly sliced red bell pepper strips
  • 3 Tbsp. sesame oil
  • 2 Tbsp. minced fresh garlic (about 8 large cloves)
  • 1/3 cup coconut aminos
  • 1 1/2 Tbsp rice vinegar
  • 1 tsp. chili paste
  • 2-4 Tbsp toasted sesame seeds, as preferred
  • crushed red pepper flakes, as much as preferred
  • sliced green onions, as much as preferred


  1. Start 3 quarts of water boiling.
  2. While water boils, prepare all of your vegetables - mince the garlic, slice the red pepper and green onions, remove the edamame from shells, shred the carrots if you didn't buy pre-shredded ones. Set aside all veggies until ready to use.
  3. Add gluten-free spaghetti noodles to boiling water and set timer for 11 minutes like package suggests.
  4. In a large skillet or Dutch Oven, add sesame oil and minced garlic. Cook over medium low heat until garlic is fragrant and just barely begins to brown.
  5. Add coconut aminos, rice vinegar, and chili paste and stir together with skillet safe spoon.
  6. Add edamame, shredded carrots, and sliced red peppers to the skillet and stir together. Cook over medium heat for 3 minutes to meld flavors and warm the veggies. Turn off heat.
  7. Drain the gluten-free spaghetti noodles then add to skillet. Stir together until noodles are coated with sauce and veggies mixed throughout.
  8. Sprinkle with toasted sesame seeds, red pepper flakes and green onions if desired.
  9. Serve with more sesame seeds, red pepper flakes, and green onions on the side for everyone to add to taste.
  10. We enjoyed this dish warm as well as eating the cold leftovers in a lunchbox.


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