A new favorite! I can't begin to tell you how good this pasta dish is. I found it on Pinterest and I've tweaked it to reflect some enhanced proportions and one vital missing ingredient. I dubbed this Chinese Fettuccine because the noodles I used for my first round were thick and reminded me of the "normal" italian style fettucine noodles [usually paired with alfredo sauce]. I have since tried this recipe with other brands and types of rice noodles and now I can't decide on whether or not I like it with straight cut or vermicelli rice noodles [Asian Angel Hair :)]...you'll want to have this dish more than once [in a week] so try it both ways and decide for yourself. These noodles are easiest to find by the brand A Taste of Thai but you probably have an Asian food market nearby that should carry various types of rice noodles.
The original recipe can be found here. Here's the best part about this recipe, it's incredibly fast and so easy you'll only need the time it takes to boil the noodles.
This recipe is a vegetarian, dairy-free and gluten-free, delicious wonder! It's that time of year again for our household to go vegetarian in observance of the Lenten season. This dish will appear several times during our meat-free weeks until Easter and I'm thrilled!
{Chinese Fettuccine}
Ingredients:
3 tablespoons soy sauce, gluten free
1 teaspoon rice vinegar
3 heaping tablespoons peanut butter
1 tablespoon honey
1 teaspoon fresh ginger, grated
2 garlic cloves, minced or crushed, we prefer to use a garlic press for this sauce.
1/2 of 1 package of rice noodles [1/2 pkg of straight cut noodles = the above amount of sauce - 1/3 pkg of vermicelli noodles double the sauce recipe above and adjust as needed below]
3 scallions, finely chopped
¼ cup chopped cilantro, chopped
¼ cup chopped dry roasted peanuts, coarsely chopped
1 tablespoons sesame seeds
1 lime, sliced and ready to squeeze
Equipment:
Sauce or stock pot to boil water, large enough to submerge noodles
Garlic press, if using
Fine grater
Chef's knife & cutting board
Large bowl
Whisk
Tongs
Directions:
Combine the first [7] ingredients in a large bowl and whisk gently then vigorously to combine. The mixture will come eventually together and become deep golden in color. Taste. Resist the urge to devour through a straw before you've made the noodles...
Read the back of your package of rice noodles and prepare according to the product directions. The directions should be something along the lines of boil water [with salt] and drop noodles in boiling water and cook anywhere from 4-7 minutes. **These noodles are extremely sticky once submerged so make sure you use your tongs to separate them, another way to avoid them sticking together is to salt your water and add the noodles slowly. Stir the noodles frequently to keep them from sticking together.
While your water is boiling and your noodles are cooking chop and set aside the scallions, cilantro and peanuts. Combine with sesame seeds and set aside.
Once your noodles are finished, drain and quickly add to the large bowl congaing the sauce. Use your tongs to mix the hot noodles with the sauce and make sure your noodles are drenched in goodness. Add the scallions, cilantro and peanuts [reserve some for serving] and mix again.
Serve on a plate or bowl and squeeze a generous amount of lime over each serving. Garish with the remaining chopped accoutrements and a lime wedge. Enjoy!
