Featured Allergy-Free Recipe: Peanut-Free Mock Satay Noodles

Allergy-Free Side Dish Recipe:

Mock Satay Noodles
A peanut-free alternative for those who miss satay.

Recipe Information
Category: Side Dishes # of Servings: 4-6 as a side or appetize Recipe Created By: Meg

2  Tbsp  minced garlic
2  Tbsp  sunflower seed butter
1/2  cup  canola or other oil
3  shots  Tabasco sauce (to taste)
1/2  tsp  Ume vinegar
2  Tbsp  mirin
1/4  cup  lemon juice
1/4  tsp  black pepper
1/2  pound  safe spaghetti-style noodles
2  Tbsp  sesame seeds (optional)

If using sesame seeds: heat a heavy skillet (not nonstick). Toast sesame seeds 2-3 minutes until fragrant, stirring/tossing frequently.

Whisk garlic and sunflower butter together until combined. Beat in oil until combined and smooth. Add remaining ingredients (except spaghetti) and whisk to combine.

Cook pasta according to package directions and drain. Add pasta to "Satay" sauce and stir to coat. Place completed dish in serving bowl, or in individual portions on plates. Top with sesame seeds, if desired.

You can use any safe nut butter or substitute. Peanut or cashew would be good if nuts are safe for you. If you're using sweetened soy butter, I'd add a touch more acid--either a little more lemon juice or vinegar.

Ume vinegar is the brine leftover from pickling Japanese umeboshi plums. If substituting for Ume vinegar, replace with 1/4 tsp. kosher salt.

Mirin is Japanese sweet rice wine. If avoiding corn, be sure to find one that does not contain added corn syrup. If substituting for Mirin, replace with 1 1/2 tbsp cider vinegar plus 1/2 tbsp honey or other liquid sweetener.

1/4 c. lemon juice is approximately equal to the juice of two lemons worth. (Strain seeds, of course!)

I used rice spaghetti. Substitute other pastas as appropriate.

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Page last updated 09/10/2011

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