Mediterranean Rice Noodles

mediterranean bean tomato low fat kid-friendly low sodium low/no sugar wheat/gluten-free dinner lunch spring summer healthy vegan noodle vegetarian pescatarian dairy free peanut free tree nut free soy free no sugar added kosher small plates

Alejandro Junger, M.D.

Serves 2

Source

Ingredients

1 package King Soba rice noodles

2 to 3 tablespoons extra-virgin olive oil

1/2 pound fresh green beans, ends snipped off

About 10 cherry tomatoes, halved

1/4 cup pitted olives

8 to 10 fresh basil leaves, torn

Zest and juice of 1 lemon

1 to 2 teaspoons sea salt

Freshly ground black pepper

Method

Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.

While the noodles are cooking, bring 4 cups of salted water to a boil. Have a bowl of ice water ready nearby. Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain them, and cut each bean into thirds.

Stir the beans, tomatoes, olives, basil, lemon zest, lemon juice, salt, and pepper into the bowl of noodles. Adjust the seasonings to taste, and serve.