In typical Sunday night dinner fashion I made a feast. This time around I didn’t have that many leftovers and it seemed as if I cooked just the right amount of food. More recipes are to follow that coincide with this night, which seamlessly turned into an Asian inspired feast all involving make your own thai lettuce wraps:
This dish in particular seemed to be the fan favorite, so I thought why not share this one first. I love rice noodles and I started cooking with them when I found out my best friend was gluten free. Rice noodles are still super yummy and when you make it everyone can enjoy them not just the gluten free folks.
Rice noodles also cook extremely fast and they are messy when you are breaking them up into a pot of water. Last night some escaped me and got underneath by the flames and starting catching on fire. So take it from experience that maybe you should separate the noodles/ break them up over the sink to prevent kitchen oopsies.
I made half of the bag of rice noodles because it was all I had but I wish I could have made the whole bag because they were gone so fast and I wanted more!
*if you plan on making the whole bag of rice noodles double the below recipe.
- 1 Tablespoon of Veggie Oil
- 1 Teaspoon Chili Oil
- 2 Tablespoons Chopped Ginger
- 2 Tablespoons Chopped Garlic
- ½ Cup Soy sauce
- ¼ Cup Honey
- 1 Tablespoon Rice Wine Vinegar
- 3 – 4 Chopped Green Onions – Sprinkling on top
- Salt pepper to taste
Put a pot on to boil for the rice noodles.
While the water boils prepare the sauce. Heat the Veggie oil and Chili oil in a small sauce pan over medium heat. Once hot add the chopped ginger and garlic and sauté until translucent. Add all of the other ingredients to the sauce pan, other than the green onions, and whisk well. Reduce heat to low.
Once the water has begun to boil add the noodles, stir and turn off the heat. Once the noodles are all wet about 1 – 2 minutes, strain them. Put the noodles into your serving platter add the sauce and toss. Sprinkle with the green onions and serve.