Step 1: Cook the wide rice noodles according to the package instructions. Drain them well and set aside.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced onion. Sauté for 3-4 minutes until the onion softens and becomes translucent, and the garlic is fragrant.
Step 3: Add the sliced bell pepper, zucchini, and halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Step 4: Stir in the dried basil, dried oregano, and red pepper flakes (if using). Cook for another 1 minute, allowing the herbs to bloom.
Step 5: Pour in the chicken broth, white wine, balsamic vinegar, and soy sauce. Stir everything together and bring to a gentle simmer. Cook for 3-4 minutes to allow the flavors to meld and the sauce to reduce slightly.
Step 6: Add the cooked rice noodles to the skillet. Toss everything together thoroughly, ensuring the noodles are well-coated with the sauce and vegetables. Continue to toss for 2-3 minutes.
Step 7: Taste the noodles and adjust the seasoning with salt and pepper as needed.
Step 8: Transfer the Italian Drunken Noodles to serving bowls. Garnish generously with fresh chopped basil before serving immediately.