Description
A quick and tasty Italian-inspired noodle dish featuring wide rice noodles, fresh vegetables, and a flavorful sauce.
Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup white wine (or chicken broth)
- 1/4 cup soy sauce
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the rice noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for about 3 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the sliced red bell pepper and zucchini to the skillet. Sauté for about 5 minutes until the vegetables are tender.
- Add the cherry tomatoes and red pepper flakes, cooking for another 2 minutes.
- Pour in the white wine (or chicken broth) and soy sauce, stirring to combine. Let the mixture simmer for about 3 minutes to reduce slightly.
- Add the cooked rice noodles to the skillet, tossing everything together until the noodles are well coated.
- Stir in the fresh basil and season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
- For a protein boost, add cooked shrimp, chicken, or tofu to the dish during step 6.
- Substitute the white wine with vegetable broth for a non-alcoholic version, or use a splash of lemon juice for added brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg