Nickel Allergy Friendly Greek Oregano Rice Noodles

Total time30 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Greek Oregano Rice Noodles

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Ingredients

4 servings

For the noodles

8 oz rice noodles (flat, medium-width)
Thai Kitchen Gluten Free Thin Rice Noodles - 8.8 Oz
Wegmans Organic White Rice Noodles, 220g
See all

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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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