Rice noodles get tossed in garlic-infused oil until glossy, then coated in a tangy, cool ranch-style sauce built from sour cream, a splash of milk, lemon juice, and Dijon mustard. Dried dill, parsley, and smoked paprika bring that classic herby ranch flavor, while a handful of fresh chives folded in at the end adds sharp, grassy bite to every strand. A little reserved pasta water loosens the sauce just enough to cling to the noodles in a thin, even coat instead of clumping. It's a fast, creamy weeknight bowl finished with extra chives and a dusting of paprika, and it's a solid pick for a vegetarian dinner rotation. Simple pantry seasonings do a lot of the work here, so the whole dish comes together in the time it takes the water to boil.
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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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