Rice noodles with sundried tomatoes, Parmesan & basil

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Rice noodles with sundried tomatoes, Parmesan & basil

By Good Food

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

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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