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Rice Noodles with Sesame Basil Pesto




Source of Recipe


internet






Recipe Introduction


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.





List of Ingredients



• 1/2 box ( 8 oz / 227 g ) Rice Noodles, any width
  
• 2 Tbsp 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
  






Instructions



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. Watch them carefully so they don’t burn. Remember: brown means bitter!
   
4. Put the basil leaves, garlic, toasted sesame seeds, chili oil, olive oil, vinegar, sugar, and salt in the blender. Blend until smooth.
   
5. When the water boils, add the rice noodles. Stir once to separate the noodles.
   
6. Boil 5 to 7 minutes, until noodles are tender but still firm (al dente).
   
7. 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.
   
8. 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.
   






Final Comments


Yield: Serves 4 hungry people