Rice Noodles with Basil and Chiles

  • Yield: 2 servings


1-- (10-ounce) package dried rice noodles*
-- Water
4cups vegetable broth
1-- garlic clove, minced
2teaspoons minced gingerroot
1tablespoon sugar
-- Juice of 2 limes
2teaspoons chili paste with garlic*
1tablespoon soy sauce or tamari
2teaspoons Asian sesame oil
2teaspoons minced fresh lemon grass or 1 teaspoon dried, optional
1cup fresh basil, shredded
3sprigs fresh mint
1-- jalapeno, seeded and thinly sliced
4-- scallions, chopped
1/2cup fresh bean sprouts


  1. Simmer dried noodles in boiling water 1 minute. Drain and rinse in warm water; transfer to a large serving bowl.
  2. Combine broth, garlic, ginger root, sugar, lime juice, chili paste, soy sauce, sesame oil and lemon grass, if using, in a nonreactive saucepan. Bring to a boil and pour over noodles.
  3. Add basil, mint, jalapeno, scallions and bean sprouts; gently mix. Inhale deeply before eating.
*Use inexpensive thin or flat rice noodles for this dish. They can be found in 7- to 16-ounce packages in Asian grocery stores. You can substitute angel hair, but it's not the same. The chili paste with garlic can be found in the same markets.

Nutritional Info *per serving

  • Calories 673
  • Fat 9g
  • Cholesterol 0mg
  • Sodium 2722mg
  • Carbohydrate 139g
  • Fiber 4g
  • Protein 13g