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Ingredients
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rice noodles - 200g
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onion - 1, chopped
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red pepper - 1, seeded and dices
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fresh red chili - 1, seeded and
chopped
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garlic - 1 clove, crushed
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carrot - 1, chopped
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red kidney beans - 200g, rinsed and
drained
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can bamboo shoots - 175g, sliced and
drained
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baby sweetcorn - 100f, halved
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ground coriander - 1 tsp
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fresh coriander - 1 tbsp, chopped
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passata - 200ml
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soy sauce
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ground black pepper and salt
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fresh parsley sprigs - to garnish
Method
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Heat oil in a pan, cook the
garlic, onion, red pepper and chili for few minutes, stirring.
Add the bamboo shoots, carrot, kidney beans, sweetcorn, passata,
ground coriander, and season with soy sauce. Stir to mix.
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Bring to the boil, cover and
simmer for 30 minutes, stirring occasionally until the
vegetables are tender. Season with pepper and salt.
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To prepare the noodles, cover the
noodles with boiling water, stir with a fork and set aside for 5
minutes. Rinse and drain.
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Then, stir in the fresh coriander
into the sauce. Serve the noodles on a plate, top with the spicy
sauce and garnish with parsley. Serve hot. Serves 2-3.
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