Aromatic, curried rice noodles with a colourful mix of veggies that’s ready to serve in just 15 mins.
Ingredients – Serves 2
1 125g pack of Baby corn, sliced lengthways into halves
1 clove of Garlic, pressed
1 tsp Chopped Fresh or Lazy Ginger
1 spring onion, sliced into rings
Juice of 1 Lime
1/4 onion (red or white)
3 tbsps tamari or soy sauce
2 tbsp sriracha hot sauce
100g Rice (vermicelli) noodles
1 tbsp Medium curry powder
3/4 cup of frozen sliced mixed peppers
Pinch of sweetener
1 cup Water
1. Soak the noodles until al dente according to the package directions. Rinse under cold water to stop the cooking process and drain. Set aside.
2. Mix together the water, soy sauce and sweetener and set aside.
3. Heat a wok, spray with fry light and fry the onion, spring onion & peppers for 2 minutes until soft, then add the garlic & ginger. Continue frying for a further minute. Add the curry powder and fry, stirring constantly, for about two minutes. Add the baby corn and prepared rice vermicelli to the pan and stir well to coat in the curry spices. Pour in the water & soy and simmer over a low heat until the noodles have absorbed all the stock.
4. Season to taste, remove from heat. Divide into 2 bowls, sprinkle over a few slices of spring onion & red chilli pepper. Add slices of lime and drizzle with sriracha to serve.
Slimming World – Just 1/2 a syn for 1 tbsp of sriracha sauce drizzle (per serving) or leave out for a completely syn free dish.