Italian Drunken Noodles – Don’t LOSE this Recipe

Italian Drunken Noodles – Don’t LOSE this Recipe

Ingredients:

For the Noodles:

• 300g (10-12 oz) rice noodles (or spaghetti for an Italian twist)
• 2 tablespoons vegetable oil
• 1 tablespoon butter (optional, for richness)

For the Sauce:

• 1/4 cup red wine (use a dry red wine like Cabernet Sauvignon or Chianti for a rich flavor)
• 1/4 cup chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar (adds depth)
• 1 tablespoon honey (to balance acidity)
• 1 teaspoon crushed red pepper flakes (adjust to your heat preference)

For the Stir-Fry:

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 zucchini, julienned
• 1/2 cup cherry tomatoes, halved
• 1/2 cup spinach or fresh basil (or a mix of both)
• 1/2 teaspoon dried oregano (for an Italian flavor)
• 1 teaspoon fresh thyme (optional)

Garnish (optional):

• Fresh basil leaves
• Grated Parmesan cheese
• Crushed red pepper flakes
• Freshly ground black pepper

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Method of Preparation:

1. Prepare the noodles:
   • Cook the rice noodles (or spaghetti) according to the package instructions. If using rice noodles, they typically need about 4-5 minutes in boiling water. Drain and set aside. Toss with a little vegetable oil to keep them from sticking together.
2. Make the sauce:
   • In a small bowl, combine the red wine, chicken or vegetable broth, soy sauce, balsamic vinegar, honey, and crushed red pepper flakes. Stir well and set aside. This will be your flavorful sauce.
3. Stir-fry the vegetables:
   • Heat olive oil in a large skillet or wok over medium heat. Add the sliced onion and sauté for 2-3 minutes until softened.
   • Add the garlic, bell pepper, zucchini, and cherry tomatoes to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender but still vibrant.
   • Add the spinach or basil leaves, along with dried oregano and thyme, and stir for a minute until the herbs are fragrant.
4. Combine the noodles and sauce:
   • Push the vegetables to the side of the pan and add the cooked noodles to the center. Pour the red wine sauce over the noodles and toss everything together, making sure the noodles absorb the sauce and get a nice glaze. Stir well for 2-3 minutes until everything is evenly coated and heated through.
5. Serve:
   • Taste and adjust the seasoning with more soy sauce or red pepper flakes if desired.
   • Serve the noodles hot, garnished with fresh basil leaves, grated Parmesan cheese, and a sprinkle of freshly ground black pepper.

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Enjoy your Italian Drunken Noodles! The richness of the wine sauce, the umami from soy sauce, and the freshness of the vegetables make this dish a delightful fusion treat.