Yummy Spicy Rice Noodles
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- Serves: 4
- Preparation: 10
- Cooking: 20
- Ready: 30
This spicy, peanutty noodle dish from Mary McCartney is totally moreish and irresistible as either lunch and dinner.
For the noodles
- 3 bundles rice noodles (approx. 400 g)
- 2 tablespoons sesame seed oil, plus extra for the noodles
- 125 g baby sweet corn, or 200 g tinned or frozen sweet corn
- 2 medium carrots, thinly sliced
- 1 medium red onion, halved and thinly sliced
- 3 cloves garlic, finely chopped
- 125 g green beans, chopped
- 150 g broccoli
- chopped peanuts and coriander to sprinkle on top when serving (optional)
For the sauce
- 3 tablespoons crunchy peanut butter
- 2 tablespoons chilli jam or 4 tablespoons sweet chilli sauce
- 300 ml heated vegetable stock
- 1 tablespoon sesame oil
- 2 tablespoons soy or tamari sauce
- 6 tablespoons coconut milk
Add all your sauce ingredients in to a mixing jug, and mix together well, so that the heated vegetable stock softens the ingredients together. Set aside while you prepare the vegetables.
Cook the rice noodles following the packet instructions, 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 still al dente, as they will be heated again in the vegetables and sauce at the end.
To prepare the vegetables, heat 2 tablespoons of sesame oil in a large frying pan with deep sides (or a wok or big saucepan). Stir fry all the vegetables together for about 3 minutes on a medium to high heat.
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 – 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.
This recipe comes from Mary McCartney’s cookbook, Food, published in 2012 by Random House. The recipe can be found on page 142.
Image copyright Mary McCartney.
Watch Mary talking about Food here.
“If I have friends round for dinner I like to serve Corn Fritters as a starter and then Coconut Rice Pudding with Chocolate Sauce for dessert. The main thing is not to overcook the rice noodles as they will get heated again when you warm all the ingredients together at the end.”
649 gCO2e per serving – 21.3% fair daily food emissions
Find out more at myemissions.green