Rice noodles with sundried tomatoes, Parmesan & basil
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 5 mins
A star rating of 4.3 out of 5.10 ratingsRate
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A great gluten-free alternative to pasta. Look out for wheat-free soba noodles too
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g medium rice noodles
-
85g sundried tomatoes
plus 2 tbsp of their oil
-
3 garlic cloves
-
25g parmesan
(or vegetarian alternative), shaved or grated
-
large handful basil leaves
torn
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Nutrition: per serving
-
kcal329
-
fat10g
-
saturates2g
-
carbs55g
-
sugars2g
-
fibre2g
-
protein7g
-
salt0.89g
low
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Method
-
step 1
Prepare the noodles according to pack instructions, then drain. Heat the oil, then fry the tomatoes and garlic for 3 mins. Toss the noodles and most of the cheese and basil into the pan, season, then scatter over the remaining cheese and basil.
RECIPE TIPS
TIP
Rice noodles are available in Asian shops and larger supermarkets, either in straight-to-wok pouches or packs of dried noodles that need soaking before cooking.
Recipe from Good Food magazine, May 2009
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A star rating of 4.3 out of 5.10 ratings
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