The Recipe:

It Doesn't Take a Miracle to Eat Gluten-Free. Or Does It?

By:  Ari  Bendersky  Abe's Market Contributor  May 7th, 2013

Don't drool on your friend's angel hair pasta with spring vegetables while you mope over a gluten-free entree. Having a diet that avoids gluten isn't relegated to being boring and tasteless anymore and this dish can help you not only spice things up, but it'll cause your friends to have food envy.

Hot or Cold Sesame Noodles Using Miracle Noodle


  • 1-2 7 oz bags of Miracle Noodle Angel Hair
  • 1 T Braggs Liquid Aminos (low sodium soy sauce can be substituted)
  • 1 T raw unsalted peanut butter
  • 2 T rice wine vinegar
  • 1/2 T dark sesame oil
  • 2 cups shredded white cabbage
  • 1 cup bean sprouts
  • 3 scallions, chopped
  • 1 T sesame seeds.
  • 1 tsp Sriracha hot sauce (optional … but we love it!)

How to Prepare

Empty Miracle Noodles into a colander to drain the water. Boil for one minute, drain and pat dry. In the bottom of a large bowl, whisk together Bragg’s, peanut butter, vinegar, sesame oil and hot sauce (optional). Add noodles and veggies and toss and coat evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.  Or you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot. It makes great leftovers the next day!


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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