| Rice Noodles with Sesame Basil Pesto |
Ingredients
Some days you can have it all. This recipe is easy, fast, low-fat and vegetarian. Plus, it's great whether served hot or cold.
Yield: Serves 4 hungry people
Time: 20 minutes from start to finish
Ingredients:
1/2 box ( 8 oz / 227 g ) Rice Noodles , any width
2 Tbsp sesame seeds
1 cup firmly packed basil leaves, stems removed
4 cloves garlic
2 Tbsp hot chili oil
2 Tbsp olive oil
2 Tbsp rice wine vinegar
1 tsp sugar
1 tsp salt
Equipment: Blender Tip: Although traditionally rice noodles are soaked in water for up to an hour to soften them, here we use the quick boil method for today's time-pressed cooks.
Cooking Instructions
1 Preheat oven to 300 F.
2 Put a large pot of water (2 quarts or more) on to boil, with one tablespoon salt.
3 Spread the sesame seeds on a pan. Toast in oven for about 2 minutes or until golden.
4 Watch them carefully so they don't burn. Remember: brown means bitter!
5 Put the basil leaves, garlic, toasted sesame seeds, chilli oil, olive oil, vinegar, sugar, and salt in the blender. Blend until smooth.
6 When the water boils, add the rice noodles. Stir once to separate the noodles.
7 Boil 5 to 7 minutes, until noodles are tender but still firm (al dente).
8 FOR WARM NOODLES Drain the noodles and very briefly run warm water over them. This removes some of the starch, keeping the noodles from getting "gummy". Return the noodles to the pot and toss in the sauce.
9 FOR COLD NOODLES Drain the noodles and immediately run under cold water until noodles are cool. Toss with sauce and serve, or cover and chill to serve later.
by PCT Thailand |
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