Eggless 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
- 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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