Almond-Coriander Rice Noodles

Ingredients

• 400 g rice vermicelli
• Salt
• 1 handful Coriander
• 1 Garlic clove
• 20 ml peanut oil
• 20 ml olive oil
• 45 g chopped almond kernels
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the noodles according to package instructions in plenty of salted water until al dente. In the meantime, wash and dry the coriander. Peel and finely chop the garlic.

2. 2.

   Set aside some coriander leaves for garnish. Combine the remaining coriander with garlic, peanut oil, olive oil, and 30 g chopped almonds in a mortar or with an immersion blender to make a paste. Season with salt and pepper. Roast the remaining almonds in a dry pan.

3. 3.

   Drain the rice noodles and let them drain. Toss them in a bowl with the pesto and serve on deep plates. Sprinkle with the leftover coriander and roasted almonds.