Whip up a soul-satisfying batch of garlicky noodles the next time you’re craving a little something special to eat. Hot or cold, this recipe is sure to please even the pickiest of eaters.
Eating noodles while avoiding nightshades and gluten at the same time is HARD people. I mean, there are recipes out there for nomato sauces (tomato-less pasta sauces), but every single one I tried left me tired and hangry (and left my kitchen a total disaster zone).
So after two failed attempts at nomato sauce, I decided that I needed to change my approach to eating pasta.
No more trying to mimic my beloved tomato sauce. Because, let’s be honest, that’s pretty much impossible. Instead, I needed to spend my time making a simple noodle dish that would satisfy my craving for pasta without destroying my kitchen or crushing my spirit.
The first batch of these garlicky noodles was good, but it was lacking in some way. I think I tried to get too fancy by adding in extra veggies (shredded carrots) and the coconut oil I used was way to pungent for the subtle flavors in the sauce.
So I tried it again, this time simplifying it to it’s bones: noodles, broccoli, garlic, tamari, and honey. I didn’t try to get fancy and I resisted the (intense) urge to fancy it up.
The second batch of garlicky noodles was absolute perfection.
It was punchy. It had an amazingly subtle flavor, with a powerful kick that crept up on you and made your tastebuds swoon. And it was satisfying in a way that nomato sauce will never ever ever be able to satisfy.
- 8 oz gluten free spaghetti noodles or rice noodles
- 1 cup broccoli florets cut into small pieces
- 2 tbs tamari
- 2 tbs honey
- 2 tsp minced garlic
- 1/4 cup green onions sliced
For the noodles:
Bring a medium pot of water to boil and add gluten free noodles.
Cook according to package directions.
When the noodles have about a minute left, add in broccoli and let cook until pasta is officially done.
Remove from heat and drain noodles, broccoli, and water from pot.
Rinse under cold water for 30-60 seconds.
For the sauce:
In a small bowl or measuring cup, add tamari, honey, and garlic and whisk to combine.
Pour sauce over the noodles and stir until evenly coated.
Or pop it in the refrigerator and eat it the next day.
Or do both.
Allergen InformationNightshade free, dairy free, wheat free, gluten free, corn free, and egg free.
PPS—Serve these garlicky noodles hot, cold, or at room temperature. Whatever tickles your fancy, really.
PPPS—This dish is almost BETTER on day 2, since the flavors have had a chance to get to know each other.
PPPPS—If you don’t have to avoid gluten, feel free to choose a different noodle. Udon, soba, or regular old spaghetti would be excellent choices.