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Rice Noodles with Curried Vegetables
Nb persons: 1
Yield: 355 cals
Preparation time:
Total time:
Source: Tesco Diets
| 2 oz | rice noodles |
| 1 tsp | vegetable oil |
| ½ tsp | mustard seeds |
| 1 | tomato |
| 1 pinch | turmeric |
| 1 tsp | chilli powder |
| 2 oz | frozen peas |
| 2 oz | sweetcorn |
| 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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