Saucy Ranch Chive Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (flat, medium-width)
- salt
For the sauce
- 2 tbsp garlic-infused oil
- ¾ cup sour cream
- ¼ cup milk
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp dried dill
- ½ tsp dried parsley
- ½ tsp onion-free seasoning salt
- ¼ tsp ground black pepper
- ¼ tsp smoked paprika
- ½ cup fresh chives, thinly sliced
- ¼ cup reserved pasta cooking water
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- ¼ tsp smoked paprika (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 not mushy, about 6–8 minutes. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the noodles in a colander and rinse briefly with cool water to stop cooking.
- 2
While the noodles cook, whisk together the sour cream, milk, lemon juice, Dijon mustard, dried dill, dried parsley, seasoning salt, black pepper, and smoked paprika in a medium bowl until smooth and uniform.
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