Italian Drunken Noodles
Thai-inspired noodles get a Mediterranean makeover in these one-skillet Italian Drunken Noodles! Wide rice noodles are tossed in a creamy Parmesan sauce with vibrant bell peppers, sun-dried tomatoes, olives, capers, and melted mozzarella pearls. This recipe is easy for 4, perfect for 2, and great to double for 8! Simply adjust the ingredients as needed.
Ingredients
- 8 oz wide rice noodles
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 red onion, thinly sliced
- ½ cup sun-dried tomatoes, chopped
- ¼ cup kalamata olives, sliced
- ¼ cup capers, drained
- ¼ cup dry white wine
- ½ cup veggie broth, or use chicken broth
- ⅓ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 cup Mozzarella pearls, small cheese balls, cut in half
- Fresh basil, for garnish
Equipment
- Skillet
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute.
- Add in the mixed color bell peppers and red onion to the skillet. Saute until the vegetables are soft and tender, but still a little crisp.
- Add the sun-dried tomatoes, olives, and capers. Cook for another 2-3 minutes.
- Pour in the white wine and chicken broth and simmer for 5 minutes.
- Pour in the heavy cream and grated Parmesan cheese. Salt and pepper to taste.
- Add the cooked rice noodles and the Mozzarella cheese pearls (halved) to the skillet and toss to coat in the sauce. The heat will barely melt the cheese balls, making them a little cheesy and gooey.
- Garnish with fresh basil and serve warm.
Notes
Sandy’s tips and substitutions:
- Storage: Leftover Italian drunken noodles can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to revive the sauce.
- Make-ahead: You can prep the creamy veggie sauce and pop it into the fridge for 1-2 days until you’re ready to reheat and assemble with a freshly cooked pot of rice noodles.
- Use freshly shredded Parmesan: Avoid pre-shredded cheese as this is often coated in anti-caking agents for a longer shelf-life. This prevents the cheese from melting as well and also dulls the flavor.
Nutrition Facts
Calories: 472kcal, Carbohydrates: 67g, Protein: 13g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 37mg, Sodium: 862mg, Potassium: 785mg, Fiber: 5g, Sugar: 10g, Vitamin A: 2454IU, Vitamin C: 140mg, Calcium: 216mg, Iron: 3mg