Thai Sunflower Noodles

You have got to try this peanut free dish weather you have an alergy to nuts or not.

If you love peanuts I dont blam you feel free to swap out the sunflower seeds for peanuts but regardless the sunflower seeds in this dish will not leave you diaapointed or craving peanuts.



Great to take to school as a leftover as a nut free alternative.

Spice it how you like it..


1 Package linguine noodles 12oz
1 Tablespoon sessame oil (optional)

1 Tablespoon olive oil
1 Teaspoon grated fresh ginger
2 Garlic cloves minced
1/4 Cup sesame butter
1/4 Cup maple syrup
1/4 Cup rice vinegar
1 Tablespoon sweet chili sauce


1/4 Red pepper chopped into strips
1/4 Orange pepper chopped into strips
1/4 Yellow pepper chopped into strips
1 Cup chopped purple cabbage

Finishing touches:

1/4 cup green onion (garnish)
2 Tablespoons sesame seeds
2 limes each cut into 4


1. Boil noodles acording to package instructions.
1.a.Once finished drain and toss with 1 tablespoon sessame oil.(Optional) if omiting the sessame oil drain transfer back to large pot and set aside.
2. Make the sauce
2.a. Heat oil in a small pot.
2.b. Add garlic and ginger and stir for 30 seconds.
2.c. Add the remaining ingredients. stir until combined.
2.d. Remove from heat and pour over noodles to coat
2.e. Stir into noodles. set aside
3. Make the vegetables.
3 a. in a pan over medium high heat add the peppers. sautee for 1 minute until they have a few little scorched marks.
3.b. Add cabbage and sautee 30 seconds or until cabbage is hot.
4. Add the vegetables into the pot with the noodles and sessame sauce.
5. Start plating.

6. Garnish with extra sesame seeds, green onions and a slice of lime to be squeezed on to liking. * if you find the sessame sauce is too thick add a bit of water or oil to thin to desired texture * add seracha or hot chilis or red pepper flakes to spice it up *dont need a school safe version and love peanuts swap sunflower seed butter and sunflower seeds for peanut butter and chopped peanuts

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