Description
A fusion dish combining Italian flavors with the spicy and savory elements of Thai drunken noodles.
Ingredients
Scale
- 1 pound wide rice noodles
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon sriracha (or to taste)
- 1/2 cup fresh basil leaves, torn
- 1/4 cup fresh parsley, chopped
- Parmesan cheese, for serving
Instructions
- Cook rice noodles according to package directions. Drain and set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add ground Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess fat.
- Add onion, garlic, red bell pepper, and green bell pepper to the skillet. Cook until vegetables are tender-crisp, about 5-7 minutes.
- In a small bowl, whisk together chicken broth, soy sauce, fish sauce, brown sugar, and sriracha.
- Add cooked noodles to the skillet with the sausage and vegetables. Pour the sauce over the noodles.
- Toss everything together until well combined and the sauce has thickened slightly, about 2-3 minutes.
- Stir in fresh basil and parsley.
- Serve hot, garnished with Parmesan cheese.
Notes
- Adjust sriracha to your preferred spice level.
- For extra vegetables, add sliced mushrooms or carrots.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 12g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Italian, noodles, drunken noodles, sausage, fusion, spicy, pasta