Description
A delicious fusion dish combining the flavors of Italian cuisine with the classic Thai drunken noodles.
Ingredients
Scale
- 8 oz rice noodles
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Add sliced bell pepper and zucchini, cooking until tender.
- Stir in cherry tomatoes and cook for an additional 2 minutes.
- Add the cooked noodles to the skillet, along with soy sauce and balsamic vinegar.
- Toss everything together until well combined and heated through.
- Remove from heat and stir in fresh basil and Parmesan cheese.
- Season with salt and pepper to taste before serving.
Notes
- For a spicier version, add red pepper flakes.
- Feel free to substitute vegetables based on your preference.
- This dish can be served hot or cold as a pasta salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg