Rice noodles with sundried tomatoes, Parmesan & basil


  • 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

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.

View full recipe at SpringPad


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