Fructose Free Saucy Balsamic Maple Rice Noodles
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Learn more →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
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 2 1/4 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 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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