Nutty sriracha hemp noodles, made with a sweet and spicy sunflower butter sauce. Recipe reprinted from Sweet, Savory and Free with permission from Debbie Adler and BenBella Books; notes are written by me. From Debbie: "Enjoy these noodles as a special treat, because they really are!"
Cook the spaghetti according to package instructions. Drain in a colander and rinse under cold water.
Add the coconut aminos, garlic, and ginger to a medium sauté pan over medium heat and cook, stirring occasionally, until the aromatics become fragrant, about 2 minutes.
Add the sunflower seed butter, broth, rice vinegar, Sriracha, and coconut nectar, and stir to combine. Lower the heat, cover the pan, and let simmer until the sauce thickens a little, about 5 minutes.
Add the noodles to a big bowl and toss with the sauce. Top with the hemp seeds, scallion, and red pepper flakes. Place in the refrigerator for at least 2 hours or overnight. (Shannon's note: I had a serving of these while still hot and enjoyed them that way too.)
SUNFLOWER BUTTER: Many store-bought sunflower butter brands have oil or sugar added, so check the label if this is a concern. I noticed that Trader Joe's brand is made with only sunflower seeds. You can also make your own.OIL-FUL VERSION: I modified this recipe by sauteeing the garlic and ginger in a bit of grapeseed oil, and added the coconut aminos along with the other sauce ingredients.