Rice Noodles with Sesame Basil Pesto

[Guest guest]

Rice Noodles with Sesame Basil Pesto

Source: ATasteofThai.com

 

Some days you can have it all. This recipe is easy, fast, low-fat and vegan.

Plus, it's great whether served hot or cold.

 

Yield: Serves 4 hungry people

Time required: 20 minutes from start to finish

 

Ingredients:

 

1/2 box(1/2 lb) Rice Noodles - Original

2 tablespoons 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.

 

Directions:

 

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, chili 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.

 

 

 

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes