Red Meat Allergy 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)
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
For serving
- 2 tbsp sesame seeds, toasted
- 1–2 tsp chili oil or red pepper flakes (optional)
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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