Noodles with Fresh Tomato Sauce & Rocket

When I’m feeling a bit sick of pasta, but still want that type of comfort, I like to mix things up a bit and use some silky fresh rice noodles instead of the usual pasta suspects.

These noodles are also a life saver when I’m cooking for my gluten intolerant dad. While I find commercial gluten-free pastas pretty good these days, they are expensive. Thankfully these rice noodles tend to be quite inexpensive.

Feel free to use your favourite pasta in place of the rice noodles. For vegans, this dish is equally lovely without the cheese.

enough for: 2
takes: 10 minutes
250g (1/2lb) fresh rice noodles
1 punnet cherry tomatoes (250g / 1/2lb), halved
2 cloves garlic, finely chopped
2 handfuls wild rocket (arugula)
shaved parmsean cheese, to serve

1. Cover noodles with hot water from the tap and allow to stand for a few minutes.

2. Meanwhile, heat a few tablespoons olive oil in a large frying pan.

3. Cook tomatoes and garlic over a medium high heat, stirring every now and then for about 5 minutes or until the tomato has started to break down.

4. Separate noodles with a fork and drain.

5. Add noodles to the pan and heat for a minute.

6. Remove from the heat. Taste and season. Toss in rocket (arugula) and parmesan before serving.

Variations

carnivores – toss in some cooked chicken or finely sliced proscuitto at then end. Or fry some chopped bacon until crisp before adding the tomato.

vegan – ditch the parmesan. For some added crunch, some toasted almonds would be lovely.

carb lovers / more substantial – serve with garlic bread or add extra noodles.

paleo (gluten, grain + dairy-free) – serve sauce and extra rocket (arugula) with pan fried chicken thighs. Roast almonds or pinenuts instead of parmsean.

more veg – add shaved zucchini ‘noodles’.

Problem Solving Guide

too dry – add a little more extra virgin olive oil or increase the amount of tomato.

noodles falling apart – rice noodles are very sensitive to overcooking. Nothing you can do now but next time only cook them until they are warmed through.

can’t find fresh rice noodles? – substitute in dried rice noodles cooked according to the packet or even use pasta instead.

Waste Avoidance Strategy

rice noodles – keep them in the pantry.

cherry tomatoes – either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little oilve oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods.

garlic – pantry in the dark or a brown paper bag to prevent sprouting.

rocket (arugula) – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.

parmesan cheese – keeps for months in an airtight container in the fridge.

Serving Suggestions

With the fresh rocket, this really is a meal on its own.

Leftover Potential:

Ok. Although the noodles tend to overcook and fall apart easily so be careful with reheating.