Spicy Sesame Peanut Noodles & I Won the Mematastic Award
Though I am a very sophisticated gluten free diva, anyone who knows me well, knows that I have a silly streak a mile wide. Which is why, when I was awarded the Memetastic Award by two blogging friends (Carol and Tia), I couldn’t resist kicking my heels in glee, putting on my very best diva dress, and celebrating with the hubs. Oh, I’ve won other awards before. My husband and I have a wall full of very important and prestigious awards for our children’s music, and while we are VERY proud of those hard-earned awards, getting the Memetastic Award is just a whole other category of amazingness. Now, you’re probably wondering what the heck a Memetastic Award is, and I shall tell you, but not yet. First, let me tell you about our celebratory meal and then after I finish bragging about my gustatory prowess, I’ll tell you about the award I won, which is part of the reason I’m blogging tonight in the first place. I have a feeling you might want to try making the dish I’m about to share with you for your very own celebrations (or just for the heck of it). The Gluten Free Spicy Sesame Peanut Noodles, that is. Oh, and if you or someone you cook for cannot eat peanuts, I bet you could make this dish with Almond Butter or Sunbutter, like my friend Carol from Simplyâ€¦.gluten free did in a recent post at her blog. I don’t think I’m alone in saying that one of the ways in which I show my love for the important people in my life is by cooking for them. My hubs loves, with a capitol L, peanut sauce. I always make a big batch of it (either this recipe or the one I’m sharing in today’s post) to either bring to our favorite Vietnamese Restaurant (for dipping their summer rolls into), or for a dish I make at home, one of our favorites, Gluten Free Spicy Sesame Peanut Noodles. The great thing about this dish is that it is really adaptable. You can use whatever vegetables you have in the frig in place of the green and red cabbage, and you can add leftover chicken or grilled shrimp (a personal fave). We ate this before we went gluten free and continued to eat it after we went gluten free by making a few simple substitutions, gluten free pasta being the most obvious. The other thing I like about this recipe is that it’s kind of like two courses (salad and main course) in one. To your Gluten Free Spicy Sesame Peanut Noodles dish, add veggies you might in put in a salad (for example, napa or green or red cabbage, scallions, broccoli, mushrooms, cabbage, carrots, cucumber etc.) and voila, two, two, two mints in one. Speaking of mint, I bet that would be nice to add to this dish. Next time, I’ll have to try that. See what I mean? The sky’s the limit. One word of caution. Remember to avoid overcooking the noodles. If anything, cook them al dente. Otherwise, once you add the sauce to the noodles, they will get pasty and quite frankly, to use a sophisticated gluten free diva word, yucky. Gluten Free Spicy Sesame Peanut Noodles click here for printable recipe 1 lb. gluten free spaghetti 4 tbsp sesame oil 1 lb. extra firm tofu, drained and pressed dry 1 – 2 tsp. grapeseed oil 1/2 c. peanut butter 5 tbsp wheat free tamari 3 tbsp rice wine vinegar 2 – 3 tbsp agave or sweetener of choice 3 cloves garlic 3 tsp ginger, minced 1/2 tsp crushed red pepper or 1 tbsp chili garlic paste 1 tbsp hot water 1/2 cup red cabbage, sliced thin 1/2 cup green cabbage, sliced thin 1 tsp grapeseed oil 1 cucumber, julienned 1 large carrot, julienned 2 scallions, sliced Cook the spaghetti until done, being very careful not to overcook. Drain and run cold water over noodles, raking your fingers through the noodles until they are no longer hot to the touch. Allow to continue draining in the colander. When fully drained, pour noodles into a bowl. Add 2 tbsp of the sesame oil, toss until coated, set aside. Slice the tofu into 1/2″ slices (you should have about 10 slices). Saute in 1 tsp. grapeseed oil until crisp on each side, flipping halfway through cooking. Remove from pan and cube. Set aside. To prepare the sesame peanut sauce, put the remaining 2 tbsp sesame oil, peanut butter, tamari, vinegar, agave, garlic, ginger, crushed red pepper, and hot water into a food processor. Blend until smooth. Set aside. Stir fry or steam the cabbage in 1 tsp grapeseed oil over medium heat for 2 minutes. Remove from pan and set aside. To assemble the dish, add the tofu and cabbage to the noodles. Pour 1/2 cup of the peanut sauce over the noodles, tofu and cabbage, tossing to coat the noodles. Add more sauce, as desired. If necessary, before adding more sauce to the noodles, thin the sauce with additional hot water (only adding one tbsp at a time to the sauce). To serve, place on a plate. Top with julienned cucumber, carrot, and scallion. Drizzle additional sauce over the entire dish, to taste. Ok, drum roll please. Ladies and Gentleman, please put your hands together and give a warm welcome for The Gluten Free Diva, winner of the coveted Memetastic Award (loud applause, whistles, feet stamping). Emcee: Gluten Free Diva, please tell our audience how you reacted to receiving this award. GF Diva: I wept, tears of joy. Big crocodile tears. Ruin-my-makeup kind of tears. I’m not kidding. This is like, um, like a once-in-a-lifetime award and I’m just overwhelmed with the magnitude of it. I can barely speak. Emcee: Is there anyone you would like to acknowledge, someone who might’ve been instrumental in your winning this award? GF Diva: Oh yes, yes, yes. First, my husband. I can’t say enough about his support. He has contributed to my life in ways that go beyond the sphere of this blog. My lifetime partner, my musical partner, my soulmate, and the one who tells the truth when the meals I serve him are abominable travesties. It happens, I’m afraid to say. Before you write me off, please know that being a Gluten Free Diva takes a lot of work. Sometimes I make dishes that I don’t even tell you about. I’m sorry to have to use this really bad word – it is so unlike me to curse, being the Gluten Free Diva and all. But sometimes I make dishes that suck, I mean bigtime suck. And what does he do? My husband eats them. Even when they suck. Except for when he can’t. And that happens. That’s when suck doesn’t even come close. You won’t think less of me, will you? Emcee: Of course not. You are, after all, the Gluten Free Diva. Moving on, in addition to your husband, are they any others who you would like to thank? GF Diva: Oh, most certainly. I can’t forget my family and friends, my other loyal tastetesters. You, each of you, has a big place in my gluten free diva heart. Every time I look at this Memetastic Award, I will think of you and thank you for your bottomless love and support. I would not have made it this far without you. Emcee: Anyone else? GF Diva: Oh absolutely. To all of my subscribers. Thank you, thank you, thank you. Can I tell you the butterflies I get in my stomach when I get your comments, when I know that my recipes and stories make a difference in your lives? You all make it worth it. Emcee: In addition to celebrating with a meal of Gluten Free Spicy Sesame Peanut Noodles, is there anything else you will do to celebrate? GF Diva: Oh yes, the celebrating will go on for at least a year, maybe more. We have plans, trust me, some of which include traveling to a remote island and resting (after all the phone calls and emails I’ve gotten as a result of this award, I NEED to just go somewhere to decompress). Oh, and before we leave, I will be interviewed by a really important and well-known magazine (please don’t ask, I’ve been sworn to secrecy, for at least the time being) that has been begging me for an interview. I finally had to relent. I mean, what’s a diva to do? Emcee: I understand that the award brings with it some responsibilities. Can you elaborate? GF Diva: Yes, it would be my pleasure to do so. You see, I must bestow this award on five other people who I hope will continue this tradition by bestowing it, each of them, on five others. And so on and so forth. Sort of like paying it forward. And also, there is one other thing. Something I’m not very good at, but for the integrity of this award, I will do. I have to lie. Big, nose-will-grow-very-long-like-Pinocchio lie. And not just once, but four times. I shudder, but lest I digress and lose my nerve, I have to tell you four whopping lies and one totally truthful statement. And I hope, dear readers, that you will leave me a comment, should you be willing, and I hope you will, guessing which one is the truth. Just because you can. The five people I choose are Stephanie of A Year of Slowcooking, Kim of Cook It Allergy Free, Ricki of Diet, Dessert and Dogs, Brittany of Real Sustenance, and Elana of Elana’s Pantry. They are all much deserving of this award (sniff, sniff, dab my tearsâ€¦.). Here are the five factoids I want to share with you. Which one is real? And which ones are a bunch of malarkey? 1. I am a ghost writer for a very famous series of children’s books. 2. After five years of selling Mary Kay Cosmetics, I won a pink cadillac. 3. I once won the lottery and then had to relocate and assume a new name. 4. My second piano teacher was a Russian princess by marriage. 5. When I was 22, I bungee jumped off a bridge in Vermont. So, what do you think? Which one is accurate? And which four are complete fabrications? If you’ve read this far and are in the mood to totally crack up, go here. Jillsmo, the person who started this meme, is the mother of two beautiful boys and is far
fucking out. OMG, there I go again, cursing. So unlike a Gluten Free Diva to do so, but I must tell you the total truth. Like JIllsmo, I have a toilet mouth. It’s one of the things that drew my husband to me. Thankfully, he still finds it attractive. If you only knew what a lucky diva I am. (P.S. Surprise, surprise! Hubs read my post this morning and was sort of surprised when he got to the “f” word I used in the second sentence of this paragraph, said it wasn’t becoming of a Gluten Free Diva, so I’ve crossed it out. Thank you, dear hubs!)
Do come back, won’t you? I promise, I won’t curse again. Pinky swear.
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