Now, those of you who have been with me for a while already understand my LOVE for glass noodles (rice noodles), but those of you who are new may not. I absolutely LOVE this noodle! It is versatile, delicious, and filling! My children love them as well and this dish is always a hit at our house! It’s perfect for a summer get together, picnic, or reunion. It’s also perfect for leftovers. The flavors meld and letting it sit only makes it yummier! Enjoy!
1 – 16 0z pkg rice noodles (I use ones only using rice flour. You will see many types. Find what you like best.)
1 – 15 oz can artichoke hearts – drained and diced
1/4 cup black olives – drained, rinsed and diced
2 large tomatoes – seeded and diced
3 cloves garlic – peeled and diced
3 cups of fresh greens (I use anything local and in season. You can always use spinach)
1/2 cup feta cheese
1 cup fresh mushrooms of your liking – roughly chopped
Fresh basil to taste (I use about 1/4 cup diced – I really love basil)
1/2 cup balsamic vinegar
pepper to taste
In a large pot, bring water to a boil. Remove from heat and add noodles. Let sit in the hot water for 15 minutes. Drain and return to the pot. I like to cut mine so it is easier to serve and eat. I cut it like I cut spaghetti for toddlers. Let the noodles cool while you finish prepping the veggies.
Prepare all veggies as directed above and mix in a large bowl. Add pepper and vinegar and mix. Add veggie mix to the noodles and toss. Store in refrigerator.
Yields: 8 servings
Serving size: 2 cups
Calories per serving: 430