Rice Noodles with Zucchini, Tomatoes, and Mint

Finding a recipe that both Ian and I can eat right now is nearly impossible, since we are both dealing with very restrictive medically prescribed diets. Add my vegetarian diet, his gluten free diet, plus both of our lactose intolerance, and there’s nearly nothing we can both eat. I was intrigued by this dish since it uses rice noodles instead of flour noodles, but incorporates Italian flavors rather than the usual Asian flavors I associate with rice noodles.

I’ve made it twice now. The first time I did quite a bit of tweaking based on what we had in the house and Ian’s restrictions. The second time I stuck to the recipe. I liked my first version much better. Both Ian and I really loved it and had multiple additional helpings. I think the original recipe is too low on veggies and I like a basil/mint mixture better than mint alone. I’ve also found it’s much better with cherry tomatoes than with large tomatoes or canned. Whatever version you make, this is a simple, quick, weeknight dish. I made simple pan fried tofu for a protein on the side and Ian ate it with chicken. Here’s my adjusted version:

  • 2tablespoons extra virgin olive oil
  • 1 to 2garlic cloves (to taste), minced (optional)
  • 1.5 pound zucchini, cut in ¼-inch dice
  • 1.5 cups cherry tomatoes, halved
  • Salt to taste (I use about 1.5 tsp)
  • freshly ground pepper to taste
  • 7 to 8ounces thin rice sticks
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons of fresh basil, torn

I follow the instructions from the original recipe. If I leave out the garlic for Ian, I just skip that step. I honestly didn’t notice a big flavor difference between having the garlic and not having it. I think the key to the flavor of this recipe is really high quality ingredients, since it’s so simple. Great olive oil and sweet cherry tomatoes really make the dish. I also like spaghetti style rice noodles better than the fettuccine ones for this dish because they have more bite.

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