Red Meat Allergy Friendly Cumin-Lime Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (medium width, about ¼ inch)
For the sauce
- 3 tbsp garlic-infused oil
- 1 ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp red pepper flakes
- 3 tbsp tamari
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- ¼ cup water
- 1 tsp cornstarch
For finishing
- 4 scallions, green tops only, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 tbsp sesame seeds, toasted (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the rice noodles according to the package directions until tender but still with a slight chew, typically 4–6 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
While the noodles cook, whisk together the tamari, lime juice, maple syrup, toasted sesame oil, water, and cornstarch in a small bowl until the cornstarch is fully dissolved and no lumps remain. Set the sauce aside.
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