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Italian Drunken Noodles

A comforting and vibrant dish featuring wide rice noodles, fresh vegetables, and a rich sauce, perfect for family gatherings and quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces wide rice noodles Cook according to package directions.
  • 2 tablespoons olive oil For sautéing.
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 1 bell pepper, sliced Any color can be used.
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh basil leaves For flavor and garnish.
  • 1 teaspoon red pepper flakes Adjust for desired spiciness.
  • 3 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar Can be substituted with red wine vinegar.
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the rice noodles according to the package directions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced onions. Sauté until fragrant and translucent, about 3-4 minutes.
  3. Add the bell pepper and cherry tomatoes, stirring occasionally for about another 4-5 minutes, until the vegetables are slightly softened.
Cooking
  1. Add the cooked noodles to the skillet along with the fresh basil, red pepper flakes, soy sauce, and balsamic vinegar. Toss everything together, ensuring the noodles are well coated in the sauce.
  2. Season with salt and pepper to taste. Continue to stir for an additional 2-3 minutes until everything is heated through.
  3. Serve warm, garnished with extra basil leaves or a sprinkle of crushed red pepper for added flair.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over low heat, adding a splash of water or broth to loosen the noodles.