GERD Friendly Sesame-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
- 3 tbsp tamari
- 2 tbsp toasted sesame oil
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 1 tbsp garlic-infused oil
- 1 tsp chili-garlic sauce or sambal oelek (optional)
Can be omittedchili-garlic sauce
For cooking
- 1 tbsp neutral oil (such as canola or sunflower oil)
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, julienned or cut into thin matchsticks
- 4 scallions, green tops only, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
For serving
- 2 tbsp sesame seeds, toasted
- 1–2 tsp chili oil or red pepper flakes (optional)
Can be omittedred pepper flakes
Instructions
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until just tender with a slight chew, about 4–6 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
While the noodles cook, whisk together the tamari, toasted sesame oil, maple syrup, rice vinegar, grated ginger, garlic-infused oil, and chili-garlic sauce (if using) in a small bowl until smooth and combined. Set the sauce aside.
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