Name: Light Rice Noodles with Fresh Herbs
Yield: Serves 4 as an accompaniment
Ingredients: 3 tablespoons coarsely chopped garlic; 3 tablespoons finely chopped fresh coriander; 2 tablespoons finely chopped fresh tarragon; 1 tablespoon lemon juice; 3 tablespoons extra virgin olive oil; 225 g (8 oz) dried flat rice noodles; 3 tablespoons finely chopped spring onions; 1 teaspoon freshly ground five-pepper mixture or black pepper; 3 tablespoons finely chopped fresh chives; 4 tablespoons coarsely chopped fresh basil; 3 tablespoons finely chopped shallots; 3 tablespoons finely chopped sun-dried tomatoes; 2 teaspoons salt

Preparation info

Serves
4
as an accompaniment

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

In this recipe, I use flat rice noodles, which look like fettuccine egg pasta. Because they are dried and need little cooking, they are very quick and easy to use. Their neutral and light taste lends itself to a more assertive fusion flavour, in this case a mixture of chopped herbs. This is an ideal recipe for spring or summer. It can accompany a meat dish or is a perfect light pasta dish by itself.