Get ready for a wild fusion of flavors! These Spicy Italian Drunken Noodles are loaded with bold, savory sausage, fresh veggies, and a garlicky, spicy kick — all tossed in silky rice noodles with a touch of balsamic and soy for that perfect tang. Fast, fiery, and ridiculously good. Let’s crank up the heat!
Ingredients:
- 8 oz large rice noodles
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, julienned
- 1 zucchini, julienned
- ½ cup cherry tomatoes, halved
- ¼ cup Italian sausage, crumbled (mild or spicy)
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp red pepper flakes (adjust to taste)
- ½ tsp dried oregano
- ¼ tsp black pepper
- ½ cup fresh basil, chopped
- Salt, to taste
Instructions:
- Cook the rice noodles according to package directions. Drain and set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add onion and garlic, sauté for 2 minutes until softened and fragrant.
- Add red bell pepper, zucchini, and cherry tomatoes. Cook for 4–5 minutes, until veggies are slightly tender but still crisp.
- Stir in the crumbled Italian sausage. Cook until browned and cooked through, breaking it up as it cooks.
- Add soy sauce, balsamic vinegar, red pepper flakes, oregano, and black pepper. Stir well to combine, letting the flavors meld for about 2 minutes.
- Toss in the cooked rice noodles and fresh basil. Mix everything together until noodles are coated and heated through.
- Taste and adjust with salt or extra spice if needed.
- Serve hot, garnished with a little extra basil if desired.
Time:
- Prep: 10 mins
- Cook: 15 mins
- Total: 25 mins
Servings: 2–3
Why You’ll Love It:
A spicy, savory, tangy twist on drunken noodles with an Italian flair. Perfect for when you want something comforting, flavorful, and just a little fiery.
