Seed Oil Free Saucy Orange-Ginger Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (medium width, about ¼ inch)
For the sauce
- ½ cup fresh orange juice (from about 2 medium oranges)
- 1 tbsp orange zest (from about 1 medium orange)
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 1 tsp toasted sesame oil
- ½ tsp crushed red pepper flakes
- 1 tsp cornstarch
For the stir-fry
- 1 tbsp garlic-infused oil
- 1 tbsp neutral oil (such as canola or sunflower oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 medium red bell pepper, thinly sliced
- 2 medium carrots, julienned or cut into thin matchsticks
- 4 scallions, green tops only, thinly sliced
For serving
- 1 tbsp sesame seeds, toasted (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the rice noodles according to package directions until just tender with a slight resistance at the center, about 4–6 minutes. Drain in a colander, rinse under cold water to stop cooking, and set aside.
- 2
In a small bowl, whisk together the orange juice, orange zest, tamari, maple syrup, rice vinegar, grated ginger, toasted sesame oil, red pepper flakes, and cornstarch until the cornstarch is fully dissolved and no lumps remain.
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