Pescatarian Smoky Paprika Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (medium width, about ¼ inch)
For the sauce
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced (white parts discarded)
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes, drained
- ½ cup roasted red peppers (jarred, drained), roughly chopped
- 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp tomato paste
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For finishing
- 1 tbsp garlic-infused oil, for finishing
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tsp smoked paprika, for dusting (optional)
Instructions
- 1
Bring a large pot of salted 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 toss with 1 tsp of the garlic-infused oil to prevent sticking. Set aside.
- 2
Heat 2 tbsp garlic-infused oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and bright green, about 2 minutes.
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