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Rice Noodles al Pomodoro with Chilli Oil

Rice Noodles al Pomodoro with Chilli Oil

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant rice noodles al pomodoro offers a contemporary, plant-based twist on a classic Italian favourite. By pairing the natural sweetness of slow-cooked cherry tomatoes with the delicate texture of wide rice noodles, this dish bridges the gap between Mediterranean and Asian cuisines. The sauce is built on a base of golden garlic and fresh chilli, creating a fragrant oil that coats every strand. It is a wonderful choice for a light mid-week dinner when you want maximum flavour with minimal fuss.

As a naturally vegan main course, this recipe relies on high-quality olive oil and fresh produce to deliver a rich, savoury experience. The addition of toasted sesame seeds and a drizzle of spicy chilli oil provides a modern finish and a pleasant heat. Serve these noodles immediately while the tomatoes are at their most jammy, perhaps with a side of steamed greens for a balanced, healthy meal that feels truly indulgent.

Ingredients for Rice Noodles al Pomodoro with Chilli Oil

Koshersalt
350g wide rice noodles
60 ml extra jungfruolja
6 garlic cloves, thinly sliced
1 Fresno chilli or red jalapeño, thinly sliced
2 large sprigs basil, plus torn leaves for serving
1700ml cherry tomatoes, halved if large
Chilli oil and toasted sesame seeds (for serving)

How to make Rice Noodles al Pomodoro with Chilli Oil

Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.

Meanwhile, heat olive oil in a large skillet over medium. Cook garlic, stirring often, until softened and golden, about 3 minutes. Add chilli and basil sprigs; cook, stirring, just until softened, about 1 minute. Add tomatoes and 60ml water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8–10 minutes. Season with salt.

Add noodles to sauce and toss to coat. Season with more salt if needed. Divide among bowls; drizzle with chilli oil and top with sesame seeds and torn basil.

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