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Italian Drunken Noodles Recipe

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Ingredients

Scale
  • 8 oz (225g) wide rice noodles or egg noodles
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 medium zucchini, sliced into half moons
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon chili flakes (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 tablespoon balsamic vinegar (for acidity)
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth or chicken broth (Halal)
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Fresh parsley or basil for garnish
  • Grated Parmesan or vegan cheese for serving (optional)

Ingredient Highlights

 

  • Wide Rice or Egg Noodles: The noodles provide a perfect base for soaking up the rich, spicy sauce. If you prefer, you can use fettuccine or linguine as an alternative.
  • Bell Peppers and Zucchini: These vegetables add a burst of color and fresh texture to the dish, while also soaking up the flavors of the sauce.
  • Chili Flakes: The key ingredient for bringing the heat to this dish. You can adjust the amount to suit your spice tolerance.
  • Balsamic Vinegar: Adds a hint of acidity and depth to the sauce, balancing the richness of the dish.
  • Vegetable Broth: Used to create a flavorful, hearty sauce, providing a savory base for the noodles and vegetables.

Instructions

Prepare the Noodles:

  1. Cook the Noodles: Begin by cooking the noodles according to the package instructions. Drain and set them aside, tossing with a little bit of olive oil to prevent them from sticking.

Prepare the Sauce:

  1. Heat the Oil: In a large pan or wok, heat 2 tablespoons of olive oil over medium heat.
  2. Sauté Vegetables: Add the sliced onions, red bell pepper, yellow bell pepper, and zucchini to the pan. Stir-fry for about 4-5 minutes, or until the vegetables have softened and slightly caramelized.
  3. Add Garlic and Spices: Stir in the minced garlic, chili flakes, and smoked paprika. Cook for an additional minute, letting the garlic become fragrant.
  4. Tomato Paste and Vinegar: Add the tablespoon of tomato paste, stirring it into the vegetables. Then pour in the balsamic vinegar, allowing it to reduce slightly for 2 minutes, which will give the sauce a tangy depth of flavor.

Make the Sauce:

  1. Add Broth and Tomatoes: Pour in the vegetable broth (or chicken broth) and add the halved cherry tomatoes. Stir well and let the mixture simmer for about 5-7 minutes until the sauce begins to thicken and the tomatoes start breaking down.

  2. Season: Season the sauce with salt, pepper, dried oregano, and basil. Stir everything together and let it cook for another 5 minutes to let the flavors meld.

Combine the Noodles:

  1. Toss the Noodles: Add the cooked noodles to the pan with the sauce, tossing them to ensure the noodles are evenly coated with the sauce and the vegetables are well distributed.

  2. Simmer: Let everything cook together for another 2-3 minutes, allowing the noodles to absorb the sauce and heat through.

Serve:

 

  1. Garnish and Serve: Transfer the noodles to serving plates. Top with fresh parsley or basil, and sprinkle with grated Parmesan or vegan cheese if desired. Serve immediately and enjoy your delicious Italian Drunken Noodles!

Nutrition

Find it online: https://buttereats.com/italian-drunken-noodles-recipe/