Brazil Nut Free Black Pepper Lentil Noodle Bowls with Snow Peas
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt
For the noodles
- 8 oz flat rice noodles (medium width)
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 1 ½ tsp coarsely ground black pepper
- ¼ tsp red pepper flakes
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 4 scallions, thinly sliced, white and green parts separated
For serving
- 1 tbsp toasted sesame seeds (optional)
- 1 tsp chili oil (optional)
Instructions
- 1
Combine the rinsed lentils, 2 1/2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer and cook, uncovered, until the lentils are just tender but still hold their shape, 18–22 minutes. Drain any excess water and set aside.
- 2
While the lentils cook, bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until tender but still slightly firm, about 4–6 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with a small drizzle of neutral oil to prevent sticking. Set aside.
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