Savory Italian Drunken Noodles
Ingredients:
8 ounces wide rice noodles
2 tablespoons olive oil
1 medium onion, thinly 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 fresh basil leaves, chopped
1/4 cup soy sauce
1/4 cup white wine
1 tablespoon balsamic vinegar
Salt and pepper to taste
Grated Parmesan cheese for serving
1. Cook the rice noodles according to package instructions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
2. In a large skillet or wok, heat the olive oil over medium heat. Add the sliced onion and sauté for about 3 minutes until translucent.
3. Stir in the minced garlic and red bell pepper, cooking for another 2-3 minutes until the pepper softens.
4. Add the zucchini and cherry tomatoes to the skillet, cooking for an additional 3-4 minutes until the vegetables are tender.
5. Sprinkle in the red pepper flakes, and then add the cooked noodles to the skillet.
6. Pour in the soy sauce, white wine, and balsamic vinegar. Toss everything together until well combined and heated through, about 2-3 minutes.
7. Season with salt and pepper to taste, and stir in the chopped basil just before serving.
8. Serve hot, topped with grated Parmesan cheese if desired.
Serves 4
Nutritional Information (per serving):
Calories: 350
Net Carbs: 45g
Protein: 10g
Fat: 12g
Tips & Variations:
For a protein boost, add cooked chicken, shrimp, or tofu to the dish.
For a gluten-free option, substitute rice noodles with gluten-free pasta or zucchini noodles.