Top 8 Allergen-Free Rice Noodles
Lemon Ginger Sunflower Seed Sauce
Grilled Nectarines, Fresh Berries, Mint and Basil
This ambrosial rice noodle dish was created to have broad appeal to both those with food allergies and those without. In addition to being gluten-free and vegan, it is also free from the Top 8 Allergens – peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish. These eight foods (and any ingredient that contains protein derived from one or more of them) account for an estimated 90 percent of allergic reactions.
The rice noodles are manufactured in Thailand in an allergen free and dedicated gluten-free facility. The sunflower butter is a product of the USA and processed in a facility free from the top 8 allergens. Explore Cuisine Brown Rice Noodles are tossed with a tasty sauce made with lemon, ginger, garlic and SunButter Sunflower Butter in this summer-y dish with smoky grilled nectarines, juicy berries, and fresh herbs.
Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening.
There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences. (From FDA here)
Top 8 Allergen-Free Rice Noodles Recipe
- 8 oz. Explore Cuisine Organic Brown Rice Noodles
- 1/4 c. SunButter Natural Crunch Sunflower Butter
- 2 T. lemon juice
- 1 garlic clove, minced
- 1/2 t. fresh ginger, grated
- 1/2 t. sugar
- kosher salt and fresh ground black pepper
- 2 nectarines
- olive oil
- 1/2 c. reserved hot pasta water
- 3 oz. fresh berries
- small handful fresh mint leaves
- small handful fresh basil leaves
- 1 T. sunflower seeds
Place lemon juice in a small bowl. Add garlic, ginger, sugar, 1/4 t. salt and a few grinds of pepper. Stir and set aside.
Cut nectarines into wedges. Toss with olive oil, salt and pepper. Grill on well-oiled grates over high heat until softened and grill marks begin to form.
Cook noodles according to package instructions. Reserve pasta water. Rinse and drain.
Add sunflower butter to the lemon mixture. Whisk in 2 T. hot pasta water to thin the mixture. Add more pasta water one tablespoon at a time, as needed, to create a smooth creamy sauce. Toss noodles with sauce. Season to taste with salt and pepper.
Place noodles in bowls. Arrange nectarines and berries over noodles. Sprinkle with chopped mint and basil. Garnish with whole mint or basil leaves and top with sunflower seeds.