RICE STICKS WITH CHILI OIL AND CUCUMBER

Awell-stocked pantry can be everything when you lead a busy life, and this recipe is mostly a lesson in what can be done with a few pantry staples. There are a few places around town where you can get some really good house-made chili oils by the jar. The Yukon Asian Market makes one in-house, as well as keeping a few varieties in stock. The Sunshine Restaurant and Bake Shop, in Carmacks, also sells jars of their house-made chili oil. And although I’m biased, Yukon Provisions, on Industrial Road, has a decent chili oil as well.

Serves 2.

Ingredients

❑ 1/2 package of dried rice stick noodles

❑ 2 Tbsp chili oil

❑ Soy sauce, to taste

❑ 1 cucumber, thinly sliced

❑ Fresh cilantro, to garnish

❑ Crispy onions, to garnish

Method

• Bring a large pot of water to a boil, then add rice sticks and cook for 6–8 minutes or until soft. Drain the noodles and place in a large bowl, toss with chili oil and add soy sauce to taste. Divide between 2 bowls and top each one with sliced cucumber and cilantro, serve with additional soy sauce and chili oil. ■