The BBC Good Food logo
Rice noodles with sundried tomatoes, Parmesan & basil

Rice noodles with sundried tomatoes, Parmesan & basil

By
A star rating of 4.2 out of 5.9 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A great gluten-free alternative to pasta. Look out for wheat-free soba noodles too

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal329
fat10g
saturates2g
carbs55g
sugars2g
fibre2g
protein7g
low insalt0.89g
Advertisement

Ingredients

  • 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

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content