Italian Drunken Noodles
Ingredients:
For the Noodles:
8 oz (225 g) rice noodles or wide egg noodles
1 tablespoon olive oil
1/2 cup onion, thinly sliced
2 cloves garlic, minced
1 bell pepper, thinly sliced
1 cup mushrooms, sliced
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped (plus extra for garnish)
1/4 cup fresh parsley, chopped
For the Sauce:
1/4 cup balsamic vinegar
1/4 cup red wine (or substitute with beef or vegetable broth)
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional, for heat)
Salt and black pepper, to taste
Directions:
Cook the Noodles:
Prepare the noodles according to the package instructions. Drain and set aside.
Prepare the Sauce:
In a small bowl, whisk together the balsamic vinegar, red wine, soy sauce, honey, tomato paste, dried oregano, dried thyme, and crushed red pepper flakes (if using). Set aside.
Cook the Vegetables:
Heat olive oil in a large skillet or wok over medium heat.
Add the onion and cook for 2-3 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Add the bell pepper and mushrooms. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
Stir in the cherry tomatoes and cook for an additional 2 minutes until they start to soften.
Combine Everything:
Add the cooked noodles to the skillet with the vegetables.
Pour the sauce over the noodles and vegetables. Toss everything together to ensure the noodles are evenly coated with the sauce.
Cook for an additional 2-3 minutes, allowing the sauce to heat through and the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
Garnish and Serve:
Stir in the chopped basil and parsley.
Garnish with additional fresh basil and parsley before serving.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: Approximately 350 kcal per serving (based on 4 servings) | Servings: 4