Forbidden Rice Noodles with Saucí Gin+Scal

Yield: 2 servings

Time: 30 minutes

Saucí Gin+Scal is a natural with noodles and stir-fry or sautés. The light, bright flavor of the Saucí livens up the noodles and blends well with most simple pan-sauces.

Saucí Gin+Scal compliments noodles perfectly. In this case I’ve used some black and brown rice noodles, but you could substitute any thin noodle you like. The fresh bright flavors of the Gin+Scal go well with any pan sauce you might mix up in the pan or you can let the Saucí shoulder the flavoring. I keep it simple here, letting the richness of the ghee do the job, but I often use a little sesame oil, coconut aminos or soy sauce, and rice vinegar for a simple pan sauce.

I’ve topped this with some microgreens from our friends at Beyond Microgreens (httpsss:// to give it a nutritional boost.


  • 1 package Lotus Forbidden Rice, or your favorite noodle
  • 1 tbsp ghee (sub butter or another cooking oil)
  • 1/2 onion, sliced in half-moon strips
  • 1 cup shiitake mushrooms, sliced
  • 1lb chicken thighs, chopped into small-ish pieces
  • 1 cup cherry tomatoes, sliced in half lengthwise
  • 2 stalks scallion, sliced for topping
  • 2-3 tbsp Saucí Gin+Scal, plus more for topping
  • Beyond MIcrogrees, if desired


  1. Prepare the noodles according to the package instructions
  2. Bring a pan up to medium heat, melt the ghee
  3. Add the onions and stir to keep them form turning brown
  4. After about a minute, add the shiitakes, continue to toss
  5. Add the chicken thighs, tossing to sear them on all sides
  6. Add the cherry tomatoes and cook until the skins are just getting wrinkled or wilted
  7. Set the pan off the heat
  8. Drain the noodles and put them in a large bowl, toss with 2-3 tbsp Saucí Gin+Scal
  9. Portion out the noodles into serving bowls, add the sauté
  10. Add another tsp of Gin+Scal, scatter some scallion slices on top
  11. Sprinkle the microgreens on top if desired

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