Mary McCartney’s recipe for spicy rice noodles is packed with vegetables with an Asian sauce flavoured with peanut butter and coconut milk that you’ll make over and over again.
Ingredients – serve 4
For the sauce:
3 tablespoons crunchy peanut butter
2 tablespoons chilli jam or 4 tablespoons sweet chilli sauce
300ml heated vegetable stock
1 tablespoon sesame oil
2 tablespoons soy or tamari sauce
6 tablespoons coconut milk
3 bundles rice noodles, approx 400g
2 tablespoons sesame seed oil, plus extra for the noodles
125g baby sweet corn, or 200g tinned or frozen sweet corn
2 medium carrots, thinly sliced
1 medium red onion, halved and thinly sliced
3 cloves garlic, finely chopped
125g green beans, chopped
chopped peanuts and coriander to sprinkle on top when serving (optional)
1. 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.
2. 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.
3. 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.
4. 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.
5. 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 Cook Book ‘Food’ published in 2012 by Random House. Image copyright Mary McCartney.