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Vietnamese-style chilli veg noodles recipe

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

  • Serves 4
  • 20 mins
  • 352 calories / serving
  • Healthy
  • Vegetarian


  • 2 garlic cloves, crushed
  • 1 lemongrass stalk, finely chopped
  • 1 red chilli, halved and chopped
  • 2 tbsp light soy sauce
  • 1 lime, juiced and zested, plus extra wedges to serve
  • 2 tbsp sesame oil
  • 1 x 175g pack baby corn and mangetout
  • 500g (1lb) mixed peppers, sliced
  • 2 x 375g (12oz) pack rice noodles
  • 1 x 31g pack coriander, chopped
  • 50g (2oz) roasted peanuts, chopped
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    2g 12%
  • Sugars

    10g 12%
  • Salt

    0.8g 13%

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


  1. 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.
  2. 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.
  3. Meanwhile, put the noodles in a sieve over the sink and pour over a freshly boiled kettle of water, to soften.
  4. 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.

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