About this recipe:Thin egg noodles are tossed with olive oil, roasted red peppers, lemon juice, white wine vinegar, herbs and Parmesan cheese. It's a super meal when you're kitchen cupboards are bare.
55g thin egg noodles
1 tablespoon extra-virgin olive oil
2 tablespoons chopped roasted red peppers
2 tablespoons lemon juice
1 teaspoon white wine vinegar
1 teaspoon caster sugar
2 tablespoons chopped fresh parsley, divided
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 teaspoon garlic granules
1/4 teaspoon onion powder
3 tablespoons grated Parmesan cheese
salt and pepper to taste
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Method Prep:10min › Cook:10min › Ready in:20min
Bring a pot of lightly salted water to a rolling boil; cook the noodles in boiling water until it has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
Heat the olive oil in a frying pan over medium-high heat. Add the roasted red peppers, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic granules and onion powder to the oil and stir; cook until the herbs are heated and fragrant.
Stir the Parmesan cheese into the mixture. Add the noodles to the frying pan and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley and serve hot.