Oxbow Farm & Conservation Center

Rice Noodles w/ Charred onions & Cliantro

Courtesy of Mark Bittman How to Cook Everything


  • 4 T organic peanut oil
  • 2-3 medium onions, thinly sliced
  • salt to taste
  • 1 clove garlic, crushed
  • 1/2 C loosely packed cilantro leaves
  • 1/2 tsp freshly ground black pepper
  • 2 limes
  • 1 lb broad rice noodles (fettuccine-sized)

  • Bring a large pot of water to a boil. Heat a wok or large deep skillet over medium-high heat for 3 or 4 minutes, then add 3 T of oil.

  • Wait another 30 seconds – you want the oil to be really hot – then add the sliced onions. Raise the heat to high and cook them, not stirring too often, until they are dark brown, with some crisp edges, about 10 minutes. Reduce the heat and keep them warm.

  • While the onions are cooking, process some salt, the garlic, cilantro, pepper, the juice of one of the limes and the remaining tablespoon of oil in a small food processor or blender.  Use a rubber spatula if necessary to scrape down the sides of the container, and process until you have a loose paste.

  • Salt the boiling water and cook the pasta, beginning to taste after 5 minutes to see if it is done; do not overcook! When the pasta is tender, drain and toss with the onions and cilantro paste. Add salt to taste. Quarter the lime and serve with the pasta.

    Serves 4