Beef Free Herb-Parmesan Rice Noodles

Total time30 min

Prep time10 min

Cook time20 min

4.5

(25)

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Ingredients

4 servings

For the noodles

8 oz rice noodles (flat, fettuccine-width)

For the sauce

3 tbsp garlic-infused oil
4 scallions, green tops only, thinly sliced
½ tsp red pepper flakes
½ cup dry white wine
1 ½ cups chicken broth
1 tsp cornstarch
1 tbsp cold water
2 tsp lemon juice
½ tsp salt, plus more to taste
¼ tsp black pepper
2 oz parmesan, finely grated (about ½ cup)
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
¼ cup fresh basil leaves, roughly torn
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

extra parmesan, for serving (optional)
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
lemon wedges, for serving (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the rice noodles according to the package directions until just tender with a slight resistance at the center, then drain in a colander and rinse briefly under cold water to stop cooking. Toss with a small drizzle of garlic-infused oil to prevent sticking and set aside.
2
Heat the remaining garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and red pepper flakes and cook, stirring, until the scallions are softened and fragrant, about 2 minutes.

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