Spicy Yummy Rice Noodles

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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7 ounces flat rice noodles

3 tablespoons toasted sesame oil

1 red onion, peeled, halved and thinly sliced

1 red bell pepper, deseeded and thinly sliced

12 ounces broccoli, broken into small florets and thinly sliced

2 tablespoons tamari (for gluten free) or soy sauce

2 tablespoons chili jam or sweet chili sauce

1/2 cup coconut milk

3 tablespoons crunchy peanut butter

1 1/4 cups hot vegetable stock (store-bought or 1/2 tablespoon vegetable bouillon mixed with 1 1/4 cups boiling water)

2 medium carrots, peeled and sliced into long ribbons using a vegetable peeler

Handful toasted peanuts, roughly chopped, to garnish (see Cook's Note)

Handful of cilantro leaves, to garnish


  1. Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
  2. To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
  3. Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined – the hot stock helps to soften the peanut butter, so it mixes together more easily.
  4. Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables – they should be just cooked.
  5. Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
  6. Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.

Cook’s Note

To toast the peanuts, tip them into a dry saute pan over medium heat and toss them constantly for 4 to 5 minutes until golden

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