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.

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.