Chilli Vegetable Noodles Recipes

SPICY CHILI GARLIC NOODLES

Steps:

• Bring a large pot of water to a boil and cook noodles according to package instructions.
• Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
• Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
• Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.
• When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.
• Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!

VEGETARIAN CHILLI

Steps:

• Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.

CHILLI VEGETABLE NOODLES

Steps:

• Bring a pan of water to the boil and heat a non-stick wok until hot.
• Mix together the sesame seeds, red chilli, spring onions, Chinese 5 spice, soy sauce and sweet chilli sauce. Set aside.
• Plunge noodles into boiling water and cook until tender, according to packet instructions. Drain.
• Spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender.
• Toss through the dressing and serve with the noodles.

VEGETABLE STIR-FRY

Steps:

• Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
• Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.