Thai Sunflower Noodles is a colorful display of tasty noodles, Thai inspired sauce and vegetables. Made with sunflower seeds, it is also a great nut free alternative.
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It’s summer and you know what that means. Lots of bright veggies in salads!
Are you familiar with the history of ginger? The Chinese were using ginger as far back as the 6th century B.C., and Arab traders introduced the spice to the Mediterranean before the 1st century A.D. Spanish settlers brought ginger to the New World in the 1500s.
Ginger has a long and honored tradition in folk medicine, and for good reason, according to modern research that is exploring the scientific basis for ginger’s effects. So far, it’s been know to help with nausea and motion sickness, migraines, and arthritis.
With Thai Sunflower Noodles, you have lots of healthy vegetables, the yummy and filling power of noodles, all mixed together with an incredible sauce. And since it’s made with sunflower seeds, you can serve it to anyone that might have a nut allergy.
This recipe keeps well and is easily packed for lunches the next day or kept in the fridge as a quick dinner after a long day at work.
Thai Sunflower Noodles
- 12 ounces linguine noodles
- 1 tbsp sesame oil (optional)
- 1/4 red bell pepper, cut into strips
- 1/4 orange bell pepper, cut into strips
- 1/4 yellow bell pepper, cut into strips
- 1 cup purple cabbage, chopped
- 1/4 cup green onion, chopped
- 2 tbsp sesame seeds
- 2 limes, sliced into fourths
- Boil noodles according to package instructions.
- Once finished drain and toss with 1 tablespoon sesame oil.(Optional) if omitting the sesame oil drain transfer back to large pot and set aside.
- Heat oil in a small pot.
- Add garlic and ginger and stir for 30 seconds.
- Add the remaining ingredients. stir until combined.
- Remove from heat and pour over noodles to coat.
- Stir into noodles. set aside.
- In a pan over medium high heat add the peppers. sautee for 1 minute until they have a few little scorched marks.
- Add cabbage and sautee 30 seconds or until cabbage is hot.
- Add the vegetables into the pot with the noodles and sesame sauce.
- Plate salad and garnish with extra sunflower seeds, green onions and a slice of lime to be squeezed on to liking.
- If you find the sauce is too thick add a bit of water or oil to thin to desired texture.
- Add sriracha or hot chilis or red pepper flakes to spice it up.
- If you don’t have a nut allergy and love peanuts, swap sunflower seed butter and sunflower seeds for peanut butter and chopped peanuts.