Noodles with Vegetables and Chilli Sauce

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Noodles with Vegetables and Chilli Sauce

 

 

4 small red chillies, deseeded, finely chopped

3 garlic cloves, crushed

3 cm (1 1/4 " ) ginger, peeled, grated

2 onions, chopped

1 cup water

2 tablespoons (8 tsp) caster (superfine granulated) sugar

1/4 cup rice wine vinegar

2 tablespoons (8 tsp) reduced-salt GF soy sauce

1 tablespoon (4 tsp) GF hoisin sauce

250 g (9 oz) snow peas, trimmed

2 zucchini, finely sliced diagonally

360 g (12 1/2 oz) packet fresh GF noodles

2 cups beansprouts, trimmed

 

 

1. Combine chillies, garlic, ginger, onions, water, sugar, vinegar,

soy sauce and hoisin sauce in a food processor. Process until smooth.

Pour into a non-stick frying pan.

 

2. Bring sauce to the boil over medium heat. Simmer for 15 minutes or

until sauce thickens and appears glazed.

 

3. Meanwhile, bring a saucepan of water to the boil over medium heat.

Add snow peas and zucchini. Cook for 2 to 3 minutes or until

vegetables are bright green. Use a slotted spoon to remove vegetables

to a bowl.

 

4. Add noodles to boiling water. Cook for 2 minutes or until just

tender. Drain. Add noodles and vegetables to sauce. Cook for 3 to

4 minutes or until heated through. Add beansprouts. Toss well to

combine. Serve.

 

 

 

Serves 4.

 

 

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Nutrition per serve: 912kJ; 1.5g fat; 0.5g saturated fat; 8.7g

protein; 39g carbohydrate; 7.4g fibre; Omg cholesterol; 602mg sodium.

POINTS value 3 per serve.

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