Prep Time:10 mins
Understanding food allergies and intolerances
Rice noodles with vegetable chilli sauce
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"
