Thanksgiving Rice Noodle Dressing

A scrumptious new addition to the growing canon of gluten-free Thanksgiving recipes, our Rice Noodle Dressing (stuffing cooked outside the bird) is everything you love about dressing: hearty, aromatic, and herby, but with our patent clean Asian flavor profiles.

Servings: 8

Time: 20 mins active, 60 min total

Level: Medium

INGREDIENTS:

2 boxes of any Nona Lim Rice Noodles (Pad See Ew, Pad Thai, or Laksa)

2 tablespoons vegetable oil

1 large onion, diced

4 cloves garlic, minced

3 stalks celery, cut into 1/4 inch slices

10-12 ounces mushrooms, sliced

4 links Chinese Lap Cheong sausage (available at your local Asian grocery store), cut into bite-size pieces

4 tablespoons butter, melted

2 large eggs, beaten

1/4 cup flat-leaf parsley, roughly chopped

2 green onions (for garnish), sliced thin

Salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 375 degrees.
   
   
2. Tear pouch 1 inch to vent and microwave for 1-2 minutes. Remove noodles from the pouch, separate noodles and set aside.
   
   • If using Pad See Ew, keep noodles whole
   • If using Pad Thai or Laksa cut into smaller pieces
     
     
3. Heat vegetable oil in a large saute pan over medium heat. Add onion and celery and cook for 4-5 minutes.
   
   
4. Add garlic and saute until fragrant, 1-2 minutes.
   
   
5. Add mushrooms and sausage. Cook for 5 minutes stirring occasionally until the mushrooms have softened.
   
   
6. Add the vegetables to the noodles in a large mixing bowl and toss together.
   
   
7. Stir in the melted butter, eggs, parsley, and salt and pepper, until everything is well incorporated. Spoon the mixture into a baking dish. Bake for 35-45 minutes until the top is browned and crispy.
   
   
8. Top with green onions and extra parsley. Enjoy!