Anti Inflammatory Saucy Chimichurri Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz flat rice noodles (pad thai width)
For the chimichurri sauce
- 1 cup fresh flat-leaf parsley leaves and tender stems, packed
- 2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
- 3 tbsp garlic-infused olive oil
- 2 tbsp extra-virgin olive oil
- 3 tbsp red wine vinegar
- ½ tsp crushed red pepper flakes
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For the sauce
- ½ cup chicken broth
- 4 scallions, green tops only, thinly sliced
- 1 tbsp tamari
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet, but the small amount of maple syrup per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, 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 tender but still with a slight chew, about 6–8 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
While the noodles cook, make the chimichurri: finely chop the parsley and oregano by hand (or pulse briefly in a small food processor), then transfer to a small bowl or jar. Stir in the garlic-infused olive oil, extra-virgin olive oil, red wine vinegar, red pepper flakes, salt, and black pepper until combined. The sauce should be loose and spoonable, not a paste.
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