Noodles with Vegetables and Herbs

[Guest guest]

Noodles with Vegetables and Herbs

 

1 oz. vegan margarine

1 onion sliced

1 small red chili, seeded, cut into strips

1 celery stick, sliced

1 carrot, sliced diagonally

2 tomatoes, peeled

1 tablespoon taco seasoning mix (read label/check ingredients)

2 tablespoons tomato paste

1/2 cup chicken-style broth

1 bay leaf

1/2 cup vegatable stock

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh parsley

12 oz thin fresh rice noodles

 

Heat vegan margarine in a pan. Add onion, chilli, celery and

carrot; cook over medium heat 5 minutes. Cut tomatoes into thin wedges and

remove seeds. Add seasoning mix, tomatoes, paste, chicken-style broth, bay

leaf and stock

to pan; bring to boil. Reduce heat to low, simmer, covered, for 15 minutes,

stirring occasionally. Add the herbs to sauce and stir until combined.

 

Cook noodles in a large pan of boiling water until just tender, drain.

Toss with sauce and serve.