Drunken Asian Veggie Noodles

This is my very own creation, so I’m pretty proud of it.

I was looking at lots of pasta recipes on Pinterest, but nothing piqued my interest. So I decided to do some experimenting. I took what I had in the fridge and pantry and concocted a DELICIOUS meal. It’s super healthy because it’s packed with vegetables. But it’s also really tasty.

I think this will become a weekly meal in our household! I actually made this for the first time earlier this week. I wrote down everything I did step by step, and I couldn’t wait to get into to. Needless to say, I didn’t take any pictures and didn’t even realize it until it was all gone 😦 So I begged my husband to make it again tonight because I wanted to share it with the world ASAP. He didn’t need too much persuading 😉

So let’s get right into it.

*Full recipe at the bottom of this post.

Preheat your oven to 400 degrees.

Defrost the corn. My bag said to add 2 tablespoons of water and microwave it for 6 minutes.

Place the cherry tomatoes and cut up zucchini on a greased baking pan. Season with salt and pepper. Cook in the oven for 10 minutes. Zucchini and tomatoes

Place a large skillet on medium high heat. Drizzle the regular olive oil in the pan–just enough to coat the pan. Add 1/2 tablespoon of minced garlic and the mushrooms. Mushrooms

After about 5 minutes, or when the mushrooms are starting to brown, add the white wine, salt and pepper. WP_000497

Let it reduce for about 5 more minutes. Lower to medium heat.

Add the corn, zucchini, tomatoes, the other 1/2 tablespoon of garlic and some more salt and pepper. Mix all those good veggies together.

Here is where we kick it up a bit! Add the honey and rum. WP_000501

Mix it up some more and let it cook for about 10 more minutes. Remove the pan from heat.

Bring a pot of water to a boil and add two servings of rice noodles. (If you’ve never had rice noodles, you buy a package of them and they come individually separated inside into a recommended serving.) My package recommends cooking them for 3 minutes. When they are ready, strain and rinse with cool water.

Toss the pasta with the veggie sauce. And add the extra virgin olive oil–this helps the sauce stick to the noodles.

Use tongs or a fork to separate the noodles and get the veggies mixed in well. WP_000504

You are ready to serve it up!

Enjoy! ______________________________________________________________________________________

Drunken Asian Veggie Noodles

Serves 2-3

Ingredients:

  • 1 cup frozen corn
  • 1 zucchini, sliced and quartered
  • 1 pint cherry tomatoes
  • 8 ounces mushrooms, sliced (I prefer Baby Bella)
  • 1/4 cup white wine (I used Pinot Grigio)
  • 1 tablespoon minced garlic, separated in half
  • 1 tablespoon honey
  • 1/4 cup mango rum (feel free to add more if you like)
  • Salt
  • Freshly grated black pepper
  • Olive oil
  • Extra Virgin olive oil

Directions:

  1. Preheat your oven to 400 degrees.
  2. Defrost the corn. My bag said to add 2 tablespoons of water and microwave it for 6 minutes.
  3. Place the cherry tomatoes and cut up zucchini on a greased baking pan. Season with salt and pepper. Cook in the oven for 10 minutes.
  4. Place a large skillet on medium high heat. Drizzle the regular olive oil in the pan–just enough to coat the pan.
  5. Add 1/2 tablespoon of minced garlic and the mushrooms.
  6. After about 5 minutes, or when the mushrooms are starting to brown, add the white wine, salt and pepper.
  7. Let it reduce for about 5 more minutes.
  8. Lower to medium heat.
  9. Add the corn, zucchini, tomatoes, the other 1/2 tablespoon of garlic and some more salt and pepper. Mix all those good veggies together.
  10. Here is where we kick it up a bit! Add the honey and rum.
  11. Mix it up some more and let it cook for about 10 more minutes. Remove the pan from heat.
  12. Bring a pot of water to a boil and add two servings of rice noodles. (If you’ve never had rice noodles, you buy a package of them and they come individually separated inside into a recommended serving.) My package recommends cooking them for 3 minutes.
  13. When they are ready, strain and rinse with cool water.
  14. Toss the pasta with the veggie sauce. And add the extra virgin olive oil–this helps the sauce stick to the noodles.
  15. Use tongs or a fork to separate the noodles and get the veggies mixed in well.
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