Vietnamese-style chilli veg noodles recipe

28 ratings

Spice up your vegetables with chilli, lemongrass and garlic. This nutritious dish is light, fresh and very tasty. See method

Ingredients

If you don't have any limes, try a lemon instead

of the reference intake
Carbohydrate 52.1g Protein 9.9g Fibre 6.8g

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.