Rice Noodles with Vegetable Chilli Sauce

By devogirl

A mixture of fresh and canned ingredients, this is a very versatile dish.

Ingredients

• 1 Tbsp sunflower oil
• 1 onion, chopped
• 2 garlic, crushed
• 1 fresh red chilli, seeded and finely chopped
• 1 red pepper, seeded and diced
• 2 carrots, finely chopped
• 1 1/2 cups baby sweetcorn, halved
• 8 oz sliced bamboo shoots, drained and rinsed
• 14oz can red kidney beans, drained and rinsed
• 1/2 pint/1 1/4 cups passata or sieved tomatoes
• 1 Tbsp soy sauce
• 1 tsp ground coriander
• 9 oz rice noodles (or any noodle)
• 2 Tbsp chopped fresh coriander
• salt and pepper
• fresh parsley sprigs, to garnish

Details

Servings 4
Cooking time 40mins

Preparation

Step 1

1. Heat the oil in a large pan and fry the onion, garlic, chilli and red pepper; stirring occasionally for 5 mins. Stir in the carrots, sweetcorn, bamboo shoots, kidney beans, passata or sieved tomatoes, soy sauce and ground coriander. bring to a boil, then lower the heat, cover and simmer gently stirring occasionally for 30 mins, until the vegetables are tender. Season with salt and pepper to taste.

2. Meanwhile, bring a large pan of water to boil, add the boodles and remove the pan from the heat. Cover and let stand for about 4 mins until the noodles are just tender. Drain thoroughly, rinse with boiling water and drain again.

3. Stir the coriander into the sauce. Spoon the noodles into bowls, top with the sauce, garnish with parsley and serve.