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Rice Noodles with Curried Vegetables
Nb persons: 1
Yield: 355 cals
Source: Tesco Diets
|2 oz||rice noodles|
|1 tsp||vegetable oil|
|½ tsp||mustard seeds|
|1 tsp||chilli powder|
|2 oz||frozen peas|
|2 oz||frozen broccoli|
1. Prepare the rice noodles following package directions, omitting any suggested fat or salt.
2. Heat the vegetable oil in a non-stick pan, then add the mustard seeds, cover and allow these to darken and pop.
3. Add the diced tomato, turmeric and chilli, and sauté the mixture for 2-3 minutes until the tomatoes soften and give a sauce-like consistency.
4. Stir in the vegetables and cook, stirring occasionally, for 7-8 minutes until just tender. Add the drained noodles and mix thoroughly before serving.
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