Rice noodles with sundried tomatoes, Parmesan & basil

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

  • Prep:10 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 329
  • fat 10g
  • saturates 2g
  • carbs 55g
  • sugars 2g
  • fibre 2g
  • protein 7g
  • salt 0.89g

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

Tip

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.
MPU 2

Method

  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.

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