YUMMY SPICY VEGGIES AND RICE NOODLES

Name: YUMMY SPICY VEGGIES AND RICE NOODLES
Cuisine: Asian, Chinese
Ingredients: 3 tablespoons crunchy peanut butter; 2 tablespoons chilli jam, or 4 tablespoons sweet chilli sauce; 300ml heated vegetable stock; 1 tablespoon toasted sesame oil; 2 tablespoons soy or tamari sauce; 6 tablespoons coconut milk; 3 bundles flat rice noodles (approx. 400g); 2 tablespoons toasted sesame oil, plus more for the noodles; 125g baby sweetcorn, cut into pieces, or 150g tinned or frozen sweetcorn; 2 medium carrots, thinly sliced; 1 medium red onion, halved and thinly sliced; 125g green beans, chopped; 150g broccoli, broken into small florets; 3 cloves garlic, finely chopped; chopped peanuts and coriander, to serve (optional)

Instructions

Mary McCartney's photography and motion work has focused on discovering those rare moments of unguarded, emotionally charged intimacy in her subjects.

Updated at: Sat, 04 Jul 2026 20:53:21 GMT