Silky rice noodles get tossed in garlic-infused oil until every strand glistens, then coated in a creamy, tangy sauce built on lemon juice, Dijon mustard, dill, and smoked paprika. A generous handful of fresh chives folds through at the end, giving the whole bowl a bright, herby snap that balances all that savory richness. A splash of reserved starchy pasta water loosens everything into a glossy, clingy coating that hugs each noodle instead of pooling at the bottom of the bowl. It's fast enough for a weeknight but tastes like something you'd want to serve to guests, with smoky paprika and extra chives scattered over the top for a little color and crunch. This one comes together in a single skillet, which means minimal cleanup and maximum comfort-food payoff. It's a genuinely solid pick for a plant-based dinner rotation, no fuss required.
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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 6ā8 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.
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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