I first made this Butternut Squash Sesame Noodles recipe months ago and because I’m such a dummy / have a million things going on in my brain at all times I totally forgot to post it for you guys until I found my notes on the recipe clipping hiding in one of my many piles of papers. Typical. It may look from the outside that I totally have my sh*t together with my business and life but I totally don’t. As evidenced by the oodles of piles of papers I have lying around my apartment which may or may not contain amazing recipes that I forget to share with you guys for months. Oops.
About this recipe though. Takeout cravings, solved!! Who doesn’t LOVE cold (or warm) sesame noodles?? Gosh, I can’t even remember the last time I had these from a takeout place but man, did they hit the spot and bring back all those amazing tastebud memories. Usually sesame noodles have soy in them so that’s a no-go for celiacs / people trying to avoid gluten / anyone doing Whole30! So I wanted to recreate them in a totally delicious, but non WMID (weapon of mass intestinal destruction) way.
Can I just dive in? I would totally bathe in this sauce. It’s THAT good.
And let’s be honest, I don’t even have a spiralizer in my apartment anymore because I barely used it. I also don’t want to take the time to spend an hour peeling and cutting the monstrosity that is a butternut squash…so I just buy the pre-spiralized butternut squash noodles. Or sweet potato OR zucchini noodles! Because those are awesome with this recipe too. Feel free to switch up the shrimp for chicken or scallops!
- 2 Tbsp coconut oil
- 1 package butternut squash, zucchini, or sweet potato noodles (about 10-12 oz)
- 1 lb shrimp, peeled
- 2 Tbsp sesame oil
- ¼ c coconut aminos
- 3 Tbsp tahini
- 2 Tbsp sunflower seed butter
- 2 Tbsp chili garlic paste or sriracha
- 1 Tbsp honey (omit for Whole30)
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 Tbsp room temperature water
- Chopped scallions
- Sesame seeds
- First, make the sauce: combine the sesame oil, coconut aminos, tahini, sunflower seed butter, honey, ginger, garlic and chili paste in a small bowl.
- Add the water, one tablespoon at a time, until the sauce reaches your desired consistency. (Less water if you want it thicker, more water if you want it thinner!)
- Heat a large saucepan with 2 Tbsp coconut oil. Once the pan is hot, add the shrimp in a single layer. Cook for about 2 minutes per side, until the shrimp are pink and cooked through.
- Add the noodles to the pan and cook for about 5 minutes, until soft but not mushy (to about ‘al dente’). Stir in the sauce and shrimp.
- Serve warm with chopped scallions and sesame seeds.
You’ll love these takeout-inspired recipes too!
Sweet & Sour Brussels Sprouts
Thai Coconut Soup with Salmon & Kale
the Easiest Thai Red Curry
Slow Cooker Paleo Chicken Tikka Masala
Honey Sesame Chicken
Sriracha Sesame Cauliflower & Chicken
