Minty chilli noodles

Mint isn’t a taste you would necessarily  associate with the warmth of chill but served the right way it really is ever so tasty. I love noodles and being a coeliac this means rice noodles. I’m using vermicelli rice noodles in this dish as they are really tasty and just right in this fresh and light dish.

Place the dried noodles in a large dish and pour over boiling water, I then leave to stand to cook the noodles for 5 minutes as I don’t like them over cooked. Whilst the noodles are in the water warm a teaspoon of sesame oil in a large wok or frying pan and add chopped red chilli, lemongrass, garlic and chopped mint. This creates a fab base of flavour which will be added to with a hint of lime juice shortly.

Chop a whole yellow pepper into thin long slices and add to the oil and spices to stir fry. Shortly after add a carrot and a courgette prepared finely so it will cook quickly, I invested in a spiraliser a little while ago so I’m using spirals of courgette and carrot but if you don’t have one batons or finely cubed veg will cook just as nicely. Stir through during cooking to ensure even cooking and distribution of the flavour. Continue to cook until the noodles are ready and then add the noodles and sweetcorn and continue cooking for a further 5 minutes.

Whilst cooking with the veg the noodles will break a little, in case you haven’t cooked with vermicelli before this is normal. When the noodles have a little colour to them squeeze over the juice of half a lime and cook until evaporated.

Serve and garnish with an extra sprig of fresh mint. Delicious and fresh this is simple and tasty meal and great cold for salads too.