Ingredients
1 (14-16 ounce) package rice noodles
1 tablespoon olive oil
2 large cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons GOLDEN BLOSSOM HONEY
pinch red pepper flakes
4 scallions, thinly sliced
1/8 cup sesame seeds, toasted under broiler (watch them carefully)
1/2 cup dry roasted peanuts, coarsely chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cook rice noodles according to package instructions. Rinse under cold water and drain well. While noodles cook, prepare sauce.
Heat oil in a small skillet. Add garlic and ginger and sauté 1-2 minutes, do not brown. Spoon into a large bowl. Add sesame oil, rice vinegar, soy sauce, honey and pepper flakes. Stir to combine.
As soon as the noodles are ready add them to the bowl and toss with dressing to coat. Add scallions and toasted sesame seeds. Toss. Let sit at room temperature for 1 hour in order to allow flavors to develop. Serve topped with chopped peanuts.
The noodles can be refrigerated until ready to serve, but they are best served at room temperature.
Serves: 4
Heat oil in a small skillet. Add garlic and ginger and sauté 1-2 minutes, do not brown. Spoon into a large bowl. Add sesame oil, rice vinegar, soy sauce, honey and pepper flakes. Stir to combine.
As soon as the noodles are ready add them to the bowl and toss with dressing to coat. Add scallions and toasted sesame seeds. Toss. Let sit at room temperature for 1 hour in order to allow flavors to develop. Serve topped with chopped peanuts.
The noodles can be refrigerated until ready to serve, but they are best served at room temperature.
Serves: 4
