Gluten-Free Szechuan Chicken Noodle Salad
1 lb Pastariso Gluten-Free Brown Rice Spaghetti
6 cloves garlic peeled & smashed
1 piece Ginger fresh, peeled & chopped
1/2 cup Grapeseed or Vegetable Oil extra for pasta water
1/2 cup Tahini (sesame paste)
1/2 cup Creamy Gluten Free Peanut Butter (or Sunflower Seed Butter for nut free)
1/2 cup Gluten Free Soy Sauce
1/4 cup Rice Vinegar
1/4 cup Mirin (sweet rice wine)
1/3 cup Honey
2 Tbsp Dark Sesame Oil
1 tsp Crushed Red Pepper Flake
2 cups Cooked Chicken shredded
1 whole Red Bell Pepper julienned
1 whole Yellow Bell Pepper julienned
4 whole Scallions sliced on bias
1 cup Cilantro rough chop
Black or White Sesame for garnish
Bring a large pot of heavily salted water to a boil. Add a splash of oil to the water then cook the spaghetti according to the pasta directions. Drain.
Put the garlic and ginger in a blender or food processor and pulse several times to mince. Add the 1/2 cup oil, peanut butter or sunflower seed butter, soy sauce, vinegar, mirin, honey, sesame oil, and red pepper flakes and blend until smooth.
Pour about three quarters of the sauce onto the hot spaghetti, add the chicken and toss to coat. Let sit for a few minutes so the noodles and chicken absorb flavor from the sauce. Add the peppers, scallions, cilantro and more sauce, toss well, sprinkle with sesame seeds and serve with any remaining sauce on the side.