Rice noodles with vegetable chilli sauce

3 ratings

Prep Time:10 mins

Cooking Time:45 mins

Serves:4 Adults

Cost:Medium

Using a tomato based sauce is a great way to add flavour to any meal. It provides an interesting twist when served with rice noodles in this simple recipe.

Ingredients

1 tablespoon of oil
1 medium onion
2 cloves of garlic
1 medium chilli pepper
1 medium red pepper
2 carrots
175g / 6 oz. of baby sweetcorn
225g / 8oz. of bean sprouts
1 x 400g / 14 oz. tin of red kidney beans
300g / 10 ½ oz. of passata sauce
1 tablespoon of soy sauce
1 teaspoon of dried coriander
250g / 9 oz. of rice noodles
Black pepper to season

Method

Chop the vegetables, deseed the chilli pepper, drain and wash the beans
Heat the oil in a saucepan, add the onion, garlic, chilli and red pepper and cook for 5 minutes
Add the carrots, sweetcorn, bean sprouts, red kidney beans, passata sauce, soy sauce and coriander. Bring to the boil, cover and simmer for 30 minutes
Place the rice noodles in a bowl and cover with boiling water. Stir with a fork and leave to stand for three minutes. Rinse and drain
Add the vegetables in chilli sauce to the rice noodles, season with the black pepper and serve

What you will need

Chopping board
Chopping knife
Cutlery
Frying pan
Mixing bowl
Sieve

Serving suggestions

Add an extra chilli pepper for more kick!

"Choose a passata sauce that has a low salt content"

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