Anti Inflammatory Saucy Ranch Chive Rice Noodles

Total time25 min

Prep time10 min

Cook time15 min

4.7

(12)

Anti Inflammatory Saucy Ranch Chive Rice Noodles

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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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