Pep up this plant-based rice noodle bowl with sweet chilli sauce and fresh lime. It takes just 25 minutes to make – perfect for busy weeknights
Prep:10 mins
Serves 2
200g dried flat rice noodles1 tbsp vegetable or other neutral-tasting oil1 onion, finely sliced1 carrot, cut into matchsticks200g long-stemmed broccoli, trimmed and cut into 3cm pieces2 garlic cloves, finely sliced1 red chilli, finely sliced (deseeded, if you like)1 tbsp dark soy sauce1 tbsp light soy sauce1½ tbsp sweet chilli sauce1 lime, zested and juiced
STEP 1Cook the noodles following pack instructions, then drain and rinse under cold running water to prevent them sticking. Heat the oil in a large frying pan or wok over a medium-high heat and cook the onion, carrot and broccoli for 4-5 mins until starting to brown. Add the garlic and chilli, and cook for 1-2 mins more.STEP 2Mix the soy sauces, chilli sauce, lime zest and juice in small bowl, then add to the pan along with the noodles. Toss with tongs to coat everything, then serve topped with chilli oil and cashews, if you like.
