Vietnamese-style chilli veg noodles recipe
Spice up your vegetables with chilli, lemongrass and garlic. This nutritious dish is light, fresh and very tasty.
See method- Serves 4
- 20 mins
- 352 calories / serving
Ingredients
- 2 garlic cloves, crushed
- 1 lemongrass stalk, finely chopped
- 1 red chilli, halved and chopped
- 2 tbsp light soy sauce
- 1 lime, juiced and zested, plus extra wedges to serve
- 2 tbsp sesame oil
- 1 x 175g pack baby corn and mangetout
- 500g (1lb) mixed peppers, sliced
- 2 x 375g (12oz) pack rice noodles
- 1 x 31g pack coriander, chopped
- 50g (2oz) roasted peanuts, chopped
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Shop ingredientsEach serving contains
- Energy
- 1470kJ 352.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 10g
of the Reference intake
Carbohydrate 52.1gProtein 9.9gFibre 6.8g
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- In a pestle and mortar, crush the garlic, lemongrass and chilli to a paste. Scrape into a bowl and add the soy sauce, lime juice and zest and half the sesame oil.
- Heat the remaining oil in a wok or large nonstick frying pan and cook the baby corn, mangetout and peppers for 6-8 minutes, or until lightly charred.
- Meanwhile, put the noodles in a sieve over the sink and pour over a freshly boiled kettle of water, to soften.
- Add the noodles, most of the coriander and the lemongrass mixture to the pan. Cook for 1 minute, or until warmed through. Divide between 4 bowls and scatter over the remaining coriander and peanuts. Serve with lime wedges on the side for squeezing over.
- See more Vietnamese recipes
