Eosinophilic Esophagitis Friendly Greek Oregano Rice Noodles

Total time30 min

Prep time10 min

Cook time20 min

Eosinophilic Esophagitis Friendly Greek Oregano Rice Noodles

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Ingredients

4 servings

For the noodles

8 oz rice noodles (flat, medium-width)
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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
Omit this
This ingredient likely doesn’t work for the diet.
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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