Mushroom Free Saucy Maple-Dijon Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (medium width, about ¼ inch)
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 1 medium carrot, julienned or coarsely grated
- 1 tsp fresh ginger, finely grated
- salt and pepper, to taste
For the sauce
- 3 tbsp maple syrup
- 2 tbsp dijon mustard
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes
For serving
- 1 tbsp sesame seeds, toasted (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package directions until just tender with a slight chew at the center, about 4–6 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
While the noodles cook, whisk together the maple syrup, Dijon mustard, tamari, rice vinegar, toasted sesame oil, and red pepper flakes in a small bowl until smooth. Set the sauce aside.
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