Chestnut Free Saucy Balsamic Maple Rice Noodles

Total time25 min

Prep time10 min

Cook time15 min

4.8

(5)

Chestnut Free Saucy Balsamic Maple Rice Noodles

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Ingredients

4 servings

For the noodles

8 oz rice noodles (flat or vermicelli)
2 tbsp garlic-infused oil
4 scallions, green tops only, thinly sliced

For the sauce

3 tbsp balsamic vinegar
3 tbsp maple syrup
2 tbsp tamari
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp cornstarch
½ tsp red pepper flakes
1 tsp fresh ginger, finely grated (optional)

For serving

1 tbsp sesame seeds, toasted

Instructions

1
Whisk together the balsamic vinegar, maple syrup, tamari, rice vinegar, toasted sesame oil, cornstarch, red pepper flakes, and ginger (if using) in a small bowl until the cornstarch is fully dissolved and no lumps remain. Set aside.
2
Cook the rice noodles in a large pot of boiling water according to the package directions until just tender with a slight chew, typically 4–6 minutes. Drain in a colander and rinse briefly under cold water to stop cooking and prevent sticking.

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