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Welcome to a delightful culinary adventure featuring a dish that marries the traditional charm of Italian cuisine with an unexpected twist—Italian Drunken Noodles. This recipe celebrates the fusion of flavors, creating a vibrant, hearty meal that is sure to please any palate. With its combination of wide rice noodles, colorful vegetables, aromatic herbs, and the rich depth of red wine, this dish transforms the typical noodle experience into something truly special.

Italian Drunken Noodles

Dive into a deliciously unique dish with these Italian Drunken Noodles! This recipe combines wide rice noodles with savory vegetables, aromatic garlic, and a spirited splash of Chianti wine for a perfect blend of flavors. Finished with fresh basil and Parmesan cheese, this dish is quick to prepare and ideal for any occasion. Serve it warm with lemon wedges for an extra zing. Get ready to impress your family and friends with this easy yet stunning meal!
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Ingredients
  

8 oz wide rice noodles

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, sliced

1 bell pepper (red or green), sliced

1 zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1/2 cup fresh basil leaves, torn

1/4 cup Parmesan cheese, grated

1/4 cup red wine (preferably Chianti)

2 tablespoons soy sauce

1 tablespoon chili flakes (adjust for heat preference)

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

Prepare the Rice Noodles: In a large pot of boiling water, cook the rice noodles according to package instructions until al dente. Drain and set aside.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced onion, sautéing until the onion becomes translucent, about 3-4 minutes.

      Add Vegetables: Stir in the bell pepper and zucchini. Cook for an additional 5 minutes, or until the vegetables begin to soften.

        Incorporate Tomatoes: Add the cherry tomatoes to the skillet and cook until they start to release their juices, about 4 minutes.

          Deglaze with Wine: Pour in the red wine, stirring to deglaze the pan and incorporate all the browned bits. Allow the wine to simmer and reduce for about 3-5 minutes.

            Combine Noodles and Sauce: Add the cooked rice noodles to the skillet. Pour in the soy sauce, add chili flakes, and toss gently to coat everything evenly. Season with salt and pepper to taste.

              Finishing Touches: Remove from heat and fold in the fresh basil and Parmesan cheese. The basil should wilt slightly from the heat.

                Serve: Plate the drunken noodles and squeeze fresh lemon juice over the top for a bright punch of flavor. Serve warm, garnished with additional Parmesan and basil if desired.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4