Last week I shared a recipe for seared scallops. I served the scallops with a tasty Thai-style rice noodle side dish that is very easy to make. Here is the recipe for the noodles.
- 4 Tbsp butter
- 4 cloves of garlic, peeled and minced
- 1/3 cup minced scallions
- 2 Tbsp oyster sauce
- 1 Tbsp brown sugar
- 2 tsp sesame oil
- 2 tsp soy sauce
- 6 oz rice sticks (rice vermicelli noodles), cooked
- Toasted sesame seeds for garnish
- In a bowl, combine the oyster sauce, sugar, soy sauce and sesame oil and mix well.
- In a large pot, melt the butter and saute the scallions and garlic until tender over medium-low heat.
- Remove the pot from the heat and mix the oyster sauce, sugar, soy sauce and sesame oil mixture with the scallions and garlic.
- Add the rice noodles to the pot. Toss to mix well.
- Serve the noodles topped with sesame seeds.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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