The exotic flavor of this dish was really surprising to me, considering it uses only a few very basic ingredients. Just note that the rice noodles do stick together slightly (rice noodles are very starchy so they can be a bit sticky). Adding a touch of olive oil keeps them manageable. Sticky or not, I love them, especially used here in this delicious Asian-inspired dish, reminiscent of those super popular boxed noodles. It’s sophisticated enough for guests, yet your kids will love it, too! Note that though these noodles might seem scary to the novice, they’re incredibly easy to work with. Try to keep them as intact as possible when pulling them apart. Pull them the long way, so the noodles stay longer, instead of being broken in half. If you don’t have a kitchen scale, just estimate and use about 1/4 of a 16-ounce package.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring the orange juice to a boil in a medium nonstick saucepan over high heat. Add the chili garlic sauce and rice noodles. Boil the noodles, stirring occasionally (using a nylon pasta fork, if possible), for 2 to 4 minutes or until they are just soft and almost all of the orange juice is absorbed. Remove the pan from the heat and stir in the olive oil. Allow the noodles to stand for about 2 minutes to cool slightly and to absorb the remaining juice. Season with salt. Serve immediately.
nutrition information
Step 2
Each (generous 1/2-cup) serving has:
Step 3
Calories: 166
Step 4
Protein: 2g
Step 5
Carbohydrates: 37g
Step 6
Fat: 1g
Step 7
Trace Saturated Fat
Step 8
Cholesterol: 0mg
Step 9
Fiber: 2g
Step 10
Sodium: 24mg
