Bacon-wrapped Rice Noodle ‘sushi’ with Dates and Blue Cheese
and chili paste. Can you say conversation starter?
Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 36 servings
INGREDIENTS :
• 1 package (250 g) Thai Kitchen Thin Rice Noodles
• 1 jar (199 mL) Thai Kitchen Thai Chili and Ginger Dipping Sauce
• 36 Medjool dates
• ½ cup (125 mL) crumbled blue cheese
• Thai Kitchen Roasted Red Chili Paste, to taste
• 18 strips of bacon, sliced in half crosswise
• Toothpicks
DIRECTIONS :
1. preheat oven to 425°F (220°C).
2. Bring a large pot of water to a boil. Add rice noodles to water and remove pot from heat; soak 3 minutes. Drain noodles and toss with an entire jar of chili and ginger dipping sauce. Spread noodles onto a baking sheet to cool; set aside.
3. With a paring knife, make a small slit down the length of each date; remove pits. Stuff a small piece of blue cheese into each date and top with a smear of chili paste.
4. On 2 baking sheets, lay out strips of bacon. Gather rice noodles into small loose balls in your hand and place them on top of each strip of bacon. Top each pile of rice noodles with a stuffed date. Bring bacon around the top of each date and secure with a toothpick; bake 18-20 minutes until bacon is crispy. Serve warm or cool.
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