Emulsifier Free Greek Oregano Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (flat, medium-width)
For the sauce
- 3 tbsp garlic-infused olive oil
- ½ cup scallion greens, thinly sliced (green tops only)
- 1 can (14 oz) diced tomatoes, drained
- ½ cup dry white wine
- ½ cup chicken broth
- 2 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice
For serving
- 2 oz feta cheese, crumbled
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package directions until just tender with a slight resistance at the center, about 6–8 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
- 2
Heat the garlic-infused olive oil in a 12-inch skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
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