Eosinophilic Esophagitis Friendly Dijon-Thyme Rice Noodles
Total time30 min
Prep time10 min
Cook time20 min
5.0(9)
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (flat, medium-width)
- 1 tsp salt
For the sauce
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- ½ cup dry white wine
- 1 cup chicken broth
- 2 tbsp dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp maple syrup
- ¼ tsp black pepper
- salt, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package directions until just tender with a slight chew, about 4–6 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
Heat the garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and bright green, about 2 minutes.
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