Cilantro and sesame rice noodles
I just got back from a girls trip to Savannah, Georgia, and I'll admit I fell in love with the city. The palm trees, the historic homes, the food, and proximity to the beach? Sign me up! But after a few days of fried eats and one too many sausage gravy biscuits, I'm craving cool recipes that require very little heat. Enter this cold sesame rice noodle recipe.
Rice noodles don't require boiling, only a soak in boiling water which means you don't have to keep your stovetop on for long. Rice noodles can also be enjoyed cold so that's a win for hot summer months too.
A few notes: If you'd like an even saucier noodle, I'd suggest that you triple the sauce. Sesame seeds would be a fitting garnish on top, and steamed shrimp or salmon would make it a meal.
- 8 oz dried rice noodles
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1/4 teaspoon ginger paste
- 1/4 teaspoon finely chopped garlic
- Pinch of cracked black pepper
- Pinch of red pepper flakes
- 1/3 cup chopped cilantro
Bring a tea kettle full of water to a boil. Pour the boiling water over the rice noodles in a heat-safe bowl. Let the noodles “cook” for 15-20 minutes until tender. Drain them, rinse them under cold water, and set them aside to cool.
Make the sauce by whisking together the soy sauce, rice wine vinegar, olive oil, sesame oil, ginger and garlic. Add black pepper and red pepper flakes according to your taste.
Stir in the noodles and the chopped cilantro. Enjoy cold or room temperature.