Gluten-Free Orange Sesame Vermicelli

We had some lovely friends over for dinner the other night. Their impending visit afforded me the fun challenge of creating a gluten-free, vegan meal. When they told me they’re eating gluten-free, I was a bit concerned at first. But then as I looked around the blogosphere for inspiration, I realized there are plenty of foods and recipes that overlap veganism and gluten-free eating. So I had my pick!

I found this great blog called Manifest Vegan where I was able to curate our entire meal. This recipe is lifted right from there and can be found here. But here it is again if you want to stay put. The only thing I omitted was the ground cloves since I didn’t have any. Thanks so much to Manifest Vegan for the awesome recipes!

  • 1 package vermicelli (rice sticks)
  • 1 tsp gluten free tamari
  • zest of one orange
  • 1/2 cup fresh OJ
  • 1/2 tsp fresh grated ginger
  • 3 tbsp brown rice syrup
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 3 medium carrots, julienned


  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tbsp brown rice syrup
  • 1/2 tbsp rice vinegar
  • 1 tbsp water
  • 3 tbsp black roasted sesame seeds

In a medium bowl, combine the tamari, orange zest, OJ, ginger, brown rice syrup, sesame oil and rice vinegar and mix together well. Place the carrots in a small saucepan then add the mixture to it over medium heat. Cook until the mixture reducing to about 1 tbsp liquid remaining.

Cook the vermicelli per the instructions on the package. Set aside.

In another bowl, combine the tamari, sesame oil, brown rice syrup, rice vinegar and water from the second section of ingredients. Whisk together well and then pour it over the cooked vermicelli, tossing to coat evenly.

When the carrots have finished cooking, add them to the noodles and toss together well. Finally, add the black sesame seeds and toss again until they’re evenly distributed.

Garnish with the orange you zested. Once it’s cut into thin slices you can’t even tell that the top layer of the skin is gone! : ) I was happily surprised to see that I’d purchased a cara cara orange. I didn’t know until I sliced it open and saw that brilliant pink color! Fabulous!

Happy eating!