Prep
10 min
10 min
Cook
10 min
10 min
Total
20 min
20 min
Yield
2 servings
2 servings
Category
Dinner
Dinner
Cuisine
Thai-inspired
Thai-inspired
These sweet chilli vegetable noodles use plenty of colourful vegetables and a modest portion of noodles, making an easy dinner that is filling without relying on a heavy sauce.
Broccoli, red pepper and carrot give the dish plenty of colour and texture. The sauce is deliberately simple: light soy sauce, sweet chilli sauce and fresh lime. Add more chilli at the table if you want extra heat.
Ingredients
- 120g dried egg noodles
- 150g broccoli, cut into small florets
- 1 red pepper, thinly sliced
- 1 medium carrot, cut into thin strips
- 3 spring onions
- 1 red chilli
- 2 tbsp light soy sauce
- 2 tbsp sweet chilli sauce
- 1 lime
- 1 tsp sesame seeds
Method
- Cook the egg noodles according to the packet instructions. Drain well and set aside.
- Thinly slice the spring onions and red chilli. Keep the green spring onion tops to one side for serving.
- Heat a large non-stick wok or frying pan over a high heat. Add the broccoli, red pepper and carrot with 2 tablespoons of water and cook for 5 to 6 minutes, stirring often, until tender with a little bite.
- Add the white parts of the spring onions and half of the chilli. Stir-fry for 1 minute.
- Add the drained noodles, soy sauce and sweet chilli sauce. Toss everything together for 2 minutes until the noodles are hot and evenly coated.
- Squeeze over the juice from half the lime and toss once more. Divide between two bowls, then finish with the reserved spring onion tops, remaining chilli and sesame seeds. Serve the remaining lime in wedges.
