Rice Noodles with Vegetable Chilli Sauce
Instructions:
- 15 ml/1 tbsp sunflower oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 fresh red chilli, seeded and finely chopped
- 1 red pepper, seeded and diced
- 2 carrots, finely chopped
- 175 g/6 oz baby sweetcorn, halved
- 225 g/8 oz can sliced bamboo shoots, rinsed and drained
- 400 g/14 oz can red kidney beans, rinsed and drained
- 300 ml/ 1/2 pint/ 1 1/4 cups passata
- 15 rnl/1 tbsp soy sauce
- 5 ml/1 tsp ground coriander
- 250 g/9 oz rice noodles
- 30 rnl/2 tbsp chopped fresh coriander
- Salt and freshly ground black pepper
- Fresh parsley sprigs, to garnish
- Heat the oil in a saucepan, add the onion, garlic, chilli and red pepper and cook gently for 5 minutes, stirring. Add the carrots, sweetcorn, bamboo shoots, kidney beans, passata, soy sauce and ground coriander and stir to mix.
- Bring to the boil, then cover and simmer gently for 30 minutes, stirring occasionally, until the vegetables are tender. Season with salt and pepper.
- Meanwhile, place the noodles in a bowl and cover with boiling water. Stir with a fork and leave to stand for 3-4 minutes or according to the package instructions. Rinse and drain.
- Stir the fresh Coriander into the sauce. Spoon the noodles on to warmed serving plates, top with the sauce, garnish with parsley and serve.
- Serves 4