This noodle recipe taken from my cookbook FOOD is totally moreish. It’s spicy, peanutty and irresistible as either lunch or dinner. Watch out not to overcook the rice noodles or they will get cooked again when you warm all the ingredients together at the end.

Serves: 4-6
Prep time: approx. 15 minutes
Cooking time: approx. 10 minutes

Gluten Free option, Vegan, Dairy Free

Ingredients

Sauce:

3 tablespoons crunchy peanut butter

2 tablespoons chilli jam, or 4 tablespoons sweet chilli sauce

300ml (1 ¼ cups) heated vegetable stock

1 tablespoon toasted sesame oil

2 tablespoons tamari sauce (gluten free option) or soy sauce (not gluten free)

6 tablespoons coconut milk

 

For the noodles and vegetables:

3 bundles flat rice noodles (approx.. 400g)

2 tablespoons toasted sesame oil, plus more for the noodles

125g (1 ounce) baby sweetcorn, cut into pieces, or 150g tinned or frozen sweetcorn

2 medium carrots, thinly sliced

1 medium onion, halved and thinly sliced

125g (4 ounces) green beans, chopped

150g (5 ounces) broccoli, broken into small florets

3 cloves garlic, finely chopped

chopped peanuts and coriander, to serve (optional)

Method

• Put all your sauce ingredients into a mixing jug and mix together well, so that the heated vegetable stock softens the ingredients. Set aside while you prepare the vegetables.

• Cook the rice noodles following the packet instructions (but maybe a minute less than they suggest), then drain them in a colander and toss them in a little sesame oil to prevent them from sticking together. You do not want the noodles too soft, but al dente, as they will be heated again in the vegetables and sauce at the end.

• To prepare the vegetables, pre-heat the 2 tablespoons of sesame oil in a large frying pan with deep sides (or use a wok or big saucepan).  Stir-fry all the vegetables together with the garlic for about 3 minutes on a medium to high heat, until the vegetables are just starting to soften slightly.
• Pour the sauce onto the vegetables in their pan and simmer gently for 4-5 minutes, until the vegetables are cooked through but still have a good bite to them and are not too soft.

• Now stir in the cooked rice noodles. Mix together well and heat through. I serve this hot, and sometimes garnished with chopped peanuts and chopped coriander.