Ingredients

The following ingredients have 4 Servings
  • 8 oz rice noodles
  • 1 tbsp sesame oil (plus more for topping)
  • 1/2 yellow onion (sliced)
  • 1 inch fresh ginger (diced)
  • 2-3 cloves garlic (diced)
  • 1 tsp white pepper
  • 1 tbsp sriracha
  • 1 tbsp red curry paste*
  • 1 tbsp rice wine vinegar
  • 1/4 cup low sodium soy sauce (or tamari for GF)
  • 1 cup broth**
  • 3 green onions (diced)
  • red pepper flakes (optional)

Instruction

  • Place rice noodles in a large bowl and cover with hot water (doesn't need to be boiling). Allow to soak for 20 minutes. Drain and rinse with cold water.***
  • Heat the sesame oil in a pan over medium heat. Add the yellow onion and cook for 3 minutes, stirring frequently.
  • Add the ginger, garlic and white pepper. Cook for an additional 30 seconds.
  • Add the sriracha, red curry paste, rice wine vinegar, soy sauce and broth to the pan. Bring the mixture to a boil and add the noodles. Lower heat and cook until the noodles absorb all of the liquid, stirring constantly.
  • Before serving, stir in the green onions & red pepper flakes (if using) and drizzle with sesame oil. Serve while hot.