Rice noodles with vegetable chilli sauce recipe

Recipe for rice noodles with vegetable chilli sauce in our easy vegetarian recipes collection.

Recipe ingredients

• 1 tablespoon 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
• 6 ounces baby sweetcorn, halved
• 8 ounces can sliced bamboo shoots, rinsed and drained
• 14 ounces can red kidney beans, rinsed and drained
• 1 1/4 cups passata
• 1 tablespoon soy sauce
• 1 teaspoon ground coriander
• 9 ounces rice noodles
• 2 tablespoons chopped fresh coriander
• Salt and freshly ground black pepper
• Fresh parsley sprigs, to garnish

How to make rice noodles with vegetable chilli sauce

• 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 to 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.
• Fresh chilli and coriander combine to give this recipe quite a strong flavour kick.

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