Nickel Allergy Friendly Herb-Parmesan Rice Noodles

Total time30 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Herb-Parmesan Rice Noodles

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Ingredients

4 servings

For the noodles

8 oz rice noodles (flat, fettuccine-width)
Thai Kitchen Gluten Free Thin Rice Noodles - 8.8 Oz
Wegmans Organic White Rice Noodles, 220g
See all

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)
¼ cup fresh basil leaves, roughly torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

extra parmesan, for serving (optional)
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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