Rice Noodle W/almond Hazelnut Sauce, Charred Chili, Greens Recipe

Soak/prep rice noodles

Place the dry rice noodles in a large bowl. Pour enough warm water (not boiling) to cover by 1 inch and let soak 8–12 minutes until pliable but still slightly firm (they will finish cooking in the pan). Drain and give a quick rinse under cool water to stop cooking. Toss with 1 tsp neutral oil to prevent sticking and set aside.

Make the sauce

In a medium bowl or blender combine 1 cup almond butter, 1 tbs hazelnut butter (or 1 tbs ground toasted hazelnut paste), 3 tbs light soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs honey or maple syrup, 1 tbs lime juice, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp chili garlic sauce (if using). Begin whisking and gradually add warm water up to 1 cup until the sauce reaches a smooth, pourable consistency (aim for slightly thicker than heavy cream). Taste and adjust: add up to 1/2 tsp more salt or 1/2 tbs more lime or soy for balance. Stir in 2 tbs crushed toasted hazelnuts or slivered almonds for texture.

Keep warm/loosen

If the sauce thickens while you finish other steps, whisk in small splashes of warm water or broth to loosen to a saucy consistency for tossing with noodles (about 2–4 tbs).

Char the chilies

Heat a heavy skillet or cast‑iron pan over high heat until smoking hot. Add 2 tsp neutral oil and swirl. Add the whole red chilies and press them into the pan; let them blister and char on one side (about 1–2 minutes) then flip to char the other side until blackened in spots but not completely burnt (another 1–2 minutes). Remove to a cutting board and roughly chop into 1/4–1/2" pieces, discarding stems and seeds if you want less heat. Reserve any pan fond.

Quick aromatic fry

Reduce heat to medium. In the same pan add a teaspoon more oil if needed, add the thinly sliced garlic and the white parts of the scallions and sauté 30–45 seconds until fragrant but not browned. Splash 1 tsp rice vinegar to deglaze and pick up any charred flavor from the pan. Add the chopped charred chilies and toss 15–20 seconds. Turn off heat and set aside; this will be stirred into the finished dish as the spicy aromatic component.

Blanch or sauté greens

Bring 2 cups broth and 1 cup water (or just a pot of salted water) to a boil in a medium saucepan. Add the trimmed baby bok choy (or gai lan) and blanch 1–2 minutes until bright green and just tender. Add the baby spinach or mixed greens and blanch 20–30 seconds until wilted. Drain and immediately plunge into an ice bath to stop cooking, or transfer to a colander and pat dry. If you prefer, instead sauté the greens in a skillet over medium heat with 1 tsp oil, 1/4 tsp salt and 1 tbsp broth until just wilted (2–3 minutes).

Prep herbs

Thinly slice the green parts of the scallions and roughly chop cilantro and mint. Reserve toasted sesame seeds and toasted almonds for garnish.

Toss noodles with sauce

Return the drained noodles to a large mixing bowl or the empty hot skillet (off heat). Pour 3/4 of the almond‑hazelnut sauce over the noodles and gently toss to coat, adding additional warm water or broth 1–2 tbs at a time if the noodles need loosening. The goal is evenly coated noodles with a glossy finish. Add optional protein now (shredded roasted chicken, warmed shrimp or soft tofu) and fold gently to combine.

Combine greens & aromatics

Fold the blanched/wilted greens into the sauced noodles so they heat through and are evenly distributed. Spoon the charred chili and garlic mixture (from the skillet) over the top and gently fold so you still have visible charred chili pieces.

Plate & garnish

Divide noodles among 3–4 bowls. Spoon remaining almond‑hazelnut sauce as needed on top. Scatter sliced scallion greens, cilantro, mint (if using), toasted hazelnuts/almonds, and sesame seeds over each bowl. Serve with lime wedges alongside for brightening. Taste and add extra soy or lime to adjust seasoning at the table.

Serving suggestion

For extra heat, drizzle additional chili oil or chopped fresh chilies. Leftover sauce keeps refrigerated up to 5 days; warm slightly before tossing with noodles.