Easy Sesame Noodles and Shrimp (Soy Free)

Our delicious Sesame Noodles and Shrimp is ready in 30 minutes and is soy and peanut free. This has an easy gluten free option and can fit other allergens as well. Skip the take-out and make an easy and allergy friendly dinner at home!

Soy free, dairy free, gluten free option. Free of: eggs, soy, peanuts, dairy

Course Main Dishes

Cuisine Asian

Keyword sesame noodles, sesame shrimp

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 415kcal

Author Sarah Jane Parker

Ingredients

4 servings of your favorite noodles (Japanese ramen, gluten free ramen, rice noodles, etc.)*
1 pound raw shrimp, peeled and deveined
1 Tablespoon oil, dairy free butter, or sesame oil (if using sesame oil, add to the pan with the shrimp since it can easily burn)
1-2 cloves garlic, pressed or minced
¼ cup coconut aminos
3 Tablespoons creamy SunButter
2 Tablespoons water
2 Tablespoons Mizkan mirin** (this has no to very little alcohol vs. regular mirin)
2 teaspoons sesame oil
1 ½ teaspoons grated fresh ginger root (measured after grating)
¼ teaspoon red pepper flakes (or more if you want more spice)
Salt and pepper to taste (taste test first before adding any salt!)
Garnish: chopped chives or green onions and sesame seeds

Instructions

Fill a 2 quart saucepan with water to 2/3 full and heat it over medium heat to prepare the noodles.
While you're waiting for the water to boil, prepare the shrimp. Heat up a skillet over medium heat and add some oil (or dairy butter) in the pan and add the garlic and shrimp.
While the shrimp is cooking and the water is heating, prepare the sauce. Combine the coconut aminos, SunButter, water, mirin, sesame oil, fresh ginger, and red pepper flakes in a small blender or food processor until smooth (I used my Nutribullet). This takes only a minute or 2. Set aside.
Once your water is boiling, prepare your noodles according to package directions. If using rice ramen, rinse the noodles in warm water once they are done cooking and add some sesame oil to prevent clumping and sticking.
Once the shrimp is just cooked, add the sesame sauce to the pan and cook the shrimp in the sauce for a few minutes to heat up the sauce and thicken it to your preference. The sauce should naturally thicken in a few minutes.
Make sure to add the sauce when the shrimp have just cooked (or just slightly before being cooked through) so your shrimp are not overcooked and tough.
Alternatively, you can remove the shrimp from the pan and cook the sauce in the pan over medium heat until it is thickened, then drizzle on top of the shrimp and noodles (like we did in the photos).
Add the shrimp with sesame sauce over your favorite noodles and garnish with sesame seeds (we used black sesame seeds), a splash of coconut aminos, and chopped chives.

Notes

*We used the Simply Asia Japanese ramen for our photos, but you use any noodles or rice that you prefer. Lotus Foods makes a gluten free rice ramen.

If using gluten free rice ramen, rinse the noodles in warm water once they are done cooking to remove excess starch and then add sesame oil to them. This will reduce sticking (the rice ramen likes to stick to itself!).

**If you can't find mirin, you can use 1 Tablespoon rice vinegar + 1 teaspoon sugar.

Nutrition