High Fructose Corn Syrup Free Saucy Balsamic Maple Rice Noodles
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!