Noodles with Vietnamese Sauce

Noodles vietnamese sauce for the endometriosis diet


Who said the endometriosis diet had to be boring - here is a tangy and tasty recipe with flavours of the orient.


Noodles with Vietnamese Sauce

Meat free, gluten free, dairy free, soy free

Serves 4

 

  • 1 lb / 450g dried rice noodles (rice noodles are usually gluten free)
  • 1½ cups / 75g coriander (cilantro), chopped
  • ½ cup/ 30g sweet Thai basil leaves
  • 2 cloves garlic, halved
  • ½ tsp minced lemon grass
  • 1 jalapeno pepper, seeded and minced
  • 1 tbs fish sauce 
  • 4 tbs chopped, unsalted dry-roasted peanuts
  • 6 tbs oil of choice- a nut oil is best
  • ½ lime, cut into wedges
  • Sea salt to taste
  • Freshly ground black pepper to taste 

Note* Many more ‘high-street’ supermarkets are beginning to stock ingredients for oriental dishes requiring obscure ingredients.  If they do not stock them, then ask them and they may add them to their stock list. 


1 Soak rice noodles in a large bowl of cold water for 30 minutes.  Drain and set aside.


2   Make the Sauce:  In a blender or food processor combine coriander, basil, garlic cloves, lemongrass, jalapeno pepper, fish sauce and 2 tbs of peanuts.  Blend until the herbs and peanuts are coarsely chopped.  Then when machine is running, add the oil in a thin stream.  Then add the remaining peanuts, and continue to blend until all peanuts are coarsely chopped.


3   Put the rice noodles into a large pan with ½ cup / 150ml of water over a medium-high heat.  Stir until most of the water has been absorbed and the noodles are tender.


4   Add almost all of the pesto, and stir well, adding a few tbs of water if the pesto is too thick.


5   Taste the pasta and add more pesto, lime juice, fish sauce if you like.  Garnish with remaining peanuts and serve immediately.






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