Xanthan Gum Free Herb-Parmesan Rice Noodles
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Learn more āIngredients
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
- Ā½ tsp red pepper flakes
- Ā½ cup dry white wine
- 1 Ā½ cups chicken broth
- 1 tsp cornstarch
- 1 tbsp cold water
- 2 tsp lemon juice
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp black pepper
- 2 oz parmesan, finely grated (about Ā½ cup)
- Ā¼ cup fresh basil leaves, roughly torn
- 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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