You are here: Home » Recipes » Rice Noodles with Basil and Chiles Rice Noodles with Basil and Chiles Recipe by Relish Contributor Yield 2 servings The heat of the broth releases an amazing fragrance when mixed with the raw garnish ingredients. PrintEmail Ingredients 1 (10-ounce) package dried rice noodles* Water4 cups vegetable broth1 garlic clove, minced2 teaspoons minced gingerroot1 tablespoon sugar Juice of 2 limes2 teaspoons chili paste with garlic*1 tablespoon soy sauce or tamari2 teaspoons Asian sesame oil2 teaspoons minced fresh lemon grass or 1 teaspoon dried, optional1 cup fresh basil, shredded3 sprigs fresh mint1 jalapeno, seeded and thinly sliced4 scallions, chopped1/2 cup fresh bean sprouts Instructions Simmer dried noodles in boiling water 1 minute. Drain and rinse in warm water; transfer to a large serving bowl. 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. 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.