Vegan Moroccan-Spiced Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz flat rice noodles (pad thai width)
For the sauce
- 2 tbsp garlic-infused olive oil
- ½ cup scallion greens, thinly sliced (green tops only)
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes, with juices
- 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp tomato paste
- 1 tbsp tamari
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, 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 large skillet over medium heat until shimmering. Add the scallion greens and red bell pepper and cook, stirring occasionally, until the pepper is softened and the scallion greens are fragrant, about 4–5 minutes.
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