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Monari Federzoni Balsamic Vinegar of Modena -- 16.9 fl oz


Monari Federzoni Balsamic Vinegar of Modena
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Monari Federzoni Balsamic Vinegar of Modena -- 16.9 fl oz

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Monari Federzoni Balsamic Vinegar of Modena Description

Product of Italy

6% Acidity

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 33
Amount Per Serving% Daily Value
Calories15
Total Fat0 g0%
   Trans Fat0 g
Sodium0 mg0%
Total Carbohydrate3 g1%
   Sugars3 g
Protein0 g0%
Other Ingredients: Wine vinegar, concentrated grape must, caramel color. Contains Sulphites.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Balsamic-Glazed Brown Rice Noodles with Asparagus

This Asian-Mediterranean fusion dish is a tasty and unique twist on your favorite pad thai noodles. Olives and asparagus replace the traditional Thai veggies, and the balsamic reduction glaze and Parmesan cheese impart flavors more typically associated with Italian pastas. Confusing your taste buds has never been so delicious.

Asparagus & Brown Rice Noodle Recipe in White Bowl | Vitacost.com/blog

Recipe courtesy of Lori Stroke

Ingredients

1/2 box Explore Cuisine Brown Rice Pad Thai Noodles
5 Tbsp. balsamic vinegar
2 Tbsp. olive oil + additional, to taste
Salt, to taste
Black pepper, to taste
1 bunch asparagus
10 pitted kalamata olives, sliced in half
Parmesan cheese (optional)

Directions

  1. Trim asparagus stems. Cut 3” pieces from tips and slice remaining stalks lengthwise.
  2. Prepare pad thai noodles according to package.
  3. In stainless-steel pan, heat oil over medium-high heat. Add asparagus and season, to taste. Cook, stirring occasionally, until asparagus starts to brown and feels tender. Remove asparagus from pan with slotted spoon or tongs.
  4. To deglaze pan, add vinegar and olives and scrape spatula along the bottom.
  5. Toss cooked noodles with olive oil, salt and pepper, to taste, and separate into two bowls. Top with asparagus, olive-balsamic sauce, Parmesan and black pepper.
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