Yesterday, I posted about making Manchurian Sauce, one of my absolute faves in Indian cuisine.
Today, I am gonna share the simple, wicked tasty rice noodles I served it with.
I used linguini sized wide rice noodles and, for my money, they are now my official go-to for gluten free pasta. I might even use them for a traditional pasta dinner with red sauce and everything, but this time I wanted something with more of an Asian flavor.
INGREDIENTS
Noodles:
•1 lb rice noodles
•2 tsp garlic infused olive oil
•Sliced celery
•Coarsely chopped onion
•1/2 tsp dried Thai basil
•1/2 tsp dried lemon grass
•1 tbsp sesame oil
•1 tbsp avocado oil
Sauce:
•2 tbsp lower sodium Tamari
•2 tbsp Thai sweet chili sauce
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp toasted sesame oil
Garnish:
•Chopped parsley
•Lime wedges
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Soak the rice noodles in very hot water for 25 minutes. Do not allow the noodles to oversoak.
Drain well and set aside.
Warm the olive oil in a large pot over medium high heat, then add the dried lemon grass and Thai basil, stirring for about 30 seconds, just until fragrant.
Whisk the sauce ingredients together in a beaker and set aside.
Add the celery and onion, tossing to coat, and cook for about ten minutes, until the celery is bright green, but still crisp-tender.
Note: if you want to use additional (or entirely different) veggies, go for it.
Reduce the heat to low and add the well drained noodles.
Add the sauce and toss to coat well.
Continue to cook on low until heated through.
Give it all a taste, and mebbe add some additional chili sauce or sesame oil, if you feel the urge.
Enjoy these really tasty, pretty darned easy to toss together noodles.