Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this 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

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.