This is a simple dish to create and the sauce you can use again and again for future dishes. Full of amazing simple and starchy carbs that really nourish the body and brain, the flavours are incredible and when you are cooking this your taste buds will set your mouth watering. I love this colourful, nutrient rich, IBS busting dish sent in by Glorious Food client, Jane.
*Amounts are for two people but if you live on your own it is even better as you’ll have seconds for lunch tomorrow!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
2 people
|
Ingredients
- 1/2 medium Courgette
- 1/2 medium Red Pepper
- 1 medium pak choi
- 4-5 halves baby corn
- 1 large handful bean sprouts
- 2 handfuls Sugar Snap Peas
- 2 tablespoon sesame seed oil
- 2 blocks vermicelli rice noodles
- 1 tablespoon sesame seeds to be toasted
sauce (stir in a jar)
- 4 tbsps soy sauce
- 1 whole lime Lime Juice
- 1 large handful chopped coriander half for the sauce, half for garnish
Chilli Paste (mixed in a bowl)
- 1 finely chopped fresh chilli can use more for extra spice
- 1 tsp fresh ginger paste
- 1 tsp fresh lemongrass paste
- 1/2 tsp fresh garlic paste optional if not a known IBS allergen
Ingredients
sauce (stir in a jar)
Chilli Paste (mixed in a bowl)
|
|
Instructions
- Chop the veg into chunks as desired.
- Toast the seeds in a non-stick pan, no oil required, for a couple of minutes until browned and smelling amazing!
- Heat the sesame oil in a wok / large fry pan add the chilli paste.
- Throw in the veg with as much sauce as you want.
- Soak the noodles to separate them in a bowel of water, then drain and leave to one side.
- To make the sauce, chop the coriander finely add the soy and lime juice and stir.
- Once the veg is almost cooked, stir in the noodles for just a couple of minutes to warm them through.
- Serve with toasted seeds and fresh coriander as a garnish.
Share this Recipe