Description

Sensational Italian Drunken Noodles: Ignite Your Tastebuds with Bold Flavors! A vibrant and exciting fusion dish combining the stir-fried techniques of Thai drunken noodles with the bold flavors of Italian cuisine. Features a delicious blend of salty, sweet, spicy, and savory notes.

Ingredients

Scale

Pasta:

1 pound Pappardelle, Tagliatelle, Linguine, or Bucatini pasta

Protein (Choose one or a combination):

1 pound Italian sausage (sweet or spicy), crumbled

1 pound Chicken breast or thighs, diced

1 pound Shrimp, peeled and deveined

1 block firm Tofu or Tempeh, pressed and diced

1 (15-ounce) can Cannellini beans, drained and rinsed

Vegetables:

1–2 Bell peppers (red, yellow, or orange), sliced or diced

1 Yellow or red onion, sliced thinly

4–6 cloves Garlic, minced

5 ounces Baby spinach or chopped mature spinach

1 cup Broccoli florets (optional)

½ cup Sun-dried tomatoes, (optional)

Sauce:

⅓ cup Soy sauce

2 tablespoons Oyster sauce (optional, skip for vegetarian/vegan)

2 tablespoons Tomato paste

1–2 teaspoons Red pepper flakes (adjust to taste)

2–4 cloves Garlic, minced (more if desired)

1 teaspoon Dried oregano

1–2 teaspoon Sugar or honey (adjust to taste)

Optional Extras:

Fresh Basil, torn

Parmesan Cheese, grated

Lemon, for a squeeze

Instructions

1. Prep the Ingredients: Chop all vegetables, prep protein, cook pasta al dente, make the sauce.
2. Cook Pasta: Cook pasta in a large pot of salted boiling water until al dente, drain, and toss with a drizzle of olive oil to prevent sticking. Set aside.
3. Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), tomato paste, red pepper flakes, garlic, oregano, and sugar/honey. Set aside.
4. Sauté Aromatics and Protein: Heat oil in a large wok or skillet over medium-high heat. Sauté garlic and onions until fragrant. Add your choice of protein and cook until browned/cooked through. Season with salt and pepper.
5. Add Vegetables: Add bell peppers, broccoli (if using), and sun-dried tomatoes, and sauté for 3-5 minutes until slightly softened. Add spinach and cook until wilted.
6. Add Sauce: Pour the prepared sauce into the wok with the vegetables and protein. Simmer for 1-2 minutes to thicken slightly.
7. Combine Everything: Add the cooked pasta to the wok and toss gently to combine everything until the noodles are heated through and well coated in the sauce.
8. Final Touches: Remove from heat and stir in optional fresh basil and squeeze of lemon. Garnish with parmesan cheese and serve immediately.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Fusion (Italian/Thai)

Nutrition

Serving Size: 1 serving
Calories: 500-800 calories
Sugar: 8-12g
Sodium: 800-1200mg
Fat: 20-40g
Saturated Fat: 5-15g
Unsaturated Fat: 10-20g
Carbohydrates: 60-80g
Fiber: 5-10g
Protein: 20-40g

Keywords: Italian Drunken Noodles, Fusion Recipe, Pasta, Stir-Fry, Italian, Thai, Spicy, Quick, Easy Dinner, Flavorful