I’ve been on a rice noodle kick this past week. Target is down the street from my office, so I popped in during the work day and picked up some Thai rice noodles.
This is a quick and elegant dish, good for lunch or dinner.
I had some herbs from our buildings herb garden that I snipped a few days earlier, and I used the parsley in the mix as a colorful garnish. A sprinkling of red pepper flakes add heat and subtle touches of color as well.
1.5 sausages (I recommend ones with hot flavoring)
1 fistful of dry rice noodles
red pepper flakes
Boil water in a pot, then cook the noodles until al dente (about 4-6 min.). Drain and set aside.
Squeeze the sausage out of its casing so that it comes out in chunks into a pan, then saute the sausage.
Combine the noodles and sausage with sesame oil, pepper flakes and ponzu to taste. Serve with parsley as garnish.