Ingredients
For the Noodles:
- 8 oz wide rice noodles (or any preferred noodle like fettuccine or pappardelle)
- 2 tbsp olive oil (for stir-frying)
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 zucchini, sliced
- 1/2 cup fresh basil leaves, roughly chopped
For the Sauce:
- 1/4 cup red wine (for the “drunken” part)
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp balsamic vinegar
- 1 tsp honey or sugar (optional for sweetness)
- 1/2 tsp crushed red pepper flakes (optional for heat)
- Salt and pepper to taste
Construction (Instructions)
- Prepare the Noodles:
- Cook the rice noodles (or your choice of noodles) according to the package instructions, usually by boiling them in water until tender. Drain and set aside. If using rice noodles, you may want to rinse them under cold water to stop the cooking process and prevent sticking.
- Make the Sauce:
- In a small bowl, combine the red wine, soy sauce, oyster sauce, balsamic vinegar, honey or sugar (if using), and crushed red pepper flakes (if desired). Whisk to combine and set aside.
- Cook the Vegetables:
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the red and yellow bell peppers, onion, zucchini, and garlic. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.
- Combine the Noodles and Sauce:
- Add the cooked noodles to the skillet with the vegetables and toss to combine.
- Pour the prepared sauce over the noodles and vegetables, stirring well to coat everything evenly. Let it cook for another 2-3 minutes, allowing the sauce to reduce and the noodles to absorb the flavors.
- Finish and Serve:
- Once the noodles are well-coated and heated through, stir in the fresh basil.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately, garnishing with additional basil or crushed red pepper flakes if desired.
Variations
- Meat Option: Add grilled chicken, shrimp, or sausage to the dish for a heartier meal.
- Vegan Version: Omit any meat or seafood and use a plant-based substitute like tofu or tempeh. Ensure your sauces are vegan-friendly.
- Extra Veggies: Add other vegetables like mushrooms, spinach, or baby corn for added flavor and texture.
- Spicy Drunken Noodles: Increase the amount of red pepper flakes or add a chopped fresh chili to the sauce for more heat.
- Herb Twist: Add fresh oregano or thyme in place of basil for a more Italian twist.
Tips
- Choose the right noodles: Rice noodles are typical for drunken noodles, but you can use Italian-style fettuccine or pappardelle noodles for a heartier, more authentic Italian twist.
- Use a large pan or wok: To ensure all ingredients are cooked evenly, use a large skillet or wok that can hold everything without overcrowding.
- Don’t overcook the veggies: For the best texture, make sure the vegetables are still crisp-tender, so stir-fry them quickly and avoid overcooking.
- Sauce reduction: If the sauce is too runny, allow it to cook down a bit more to achieve a thicker consistency that clings to the noodles.
- Wine choice: Use a dry red wine, such as Cabernet Sauvignon or Merlot, for the best flavor balance. Avoid overly sweet wines.
This Italian twist on “drunken noodles” blends the comforting flavors of Italy with a bit of Asian influence, creating a unique and flavorful dish!