Try this Rice Noodles with Vegetable Chili Sauce recipe, or contribute your own.
Suggest a better description1. Heat the oil in a large pan and fry the onion, garlic, chili, and red pepper, stirring occasionally for 5 minutes. Stir in the carrots, sweet corn, bamboo shoots, kidney beans, passata or sieved tomatoes, soy sauce and ground coriander. Bring to the boil, the lower the heat, cover and simmer gently, stirring occasionally for 30 minutes, until the vegetables are tender. Season with salt and pepper to taste.
2. Meanwhile, bring a large pan of water to the boil, add the noodles, and remove the pan from the heat. Cover and leave to stand for about 4 minutes, until the noodles are just tender. Drain thoroughly, rinse with boiling water and drain again.
3. Stir the coriander into the sauce,. Spoon the noodles into bowls, top with the sauce, garnish with parsley and serve.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 411 | ||
Calories from Fat: 44 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1312.6mg | 45 % | |
Potassium 1107.6mg | 29 % | |
Total Carbohydrate 81.2g | 24 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 70.5g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 411
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