Rice Noodles with Basil and Chiles

  • Yield 2 servings

The heat of the broth releases an amazing fragrance when mixed with the raw garnish ingredients.


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



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