RICE NOODLES WITH VEGETABLES CHILE SAUCE Fresh chile and cilantro combine to give this recipe quite a strong flavor kick. 1 tablespoon sunflower oil 1 onion, chopped 2 garlic cloves, crushed 1 fresh red chile, seeded and finely chopped 1 red bell pepper, seeded and and diced 2 carrots, finely chopped 6 ounces baby corn, halved 8-ounce can sliced bamboo shoots, rinsed and drained 14-ounce can red kidney beans, rinsed and drained 1 1/4 cups passata or tomato sauce 1 tablespoon soy sauce 1 teaspoon ground coriander 9 ounces rice noodles 2 tablespoons chopped cilantro Salt and freshly ground black pepper Fresh parsley sprigs, to garnish

Heat the oil in a saucepan, add the onion, garlic, chile and pepper and cook gently for 5 minutes, stirring. Add the carrots, corn, bamboo shoots, kidney beans, passata, soy sauce and ground coriander and stir to mix.

Bring to a boil, then cover and simmer gently for 30 minutes, stirring occasionally, until the vegetables are tender. Season with salt and pepper.

Meanwhile, place the noodles in a bowl and cover with boiling water. Stir with a fork and let stand for 3-4 minutes, or according to the package instructions. Rinse and drain.

Stir the chopped cilantro into the sauce. Spoon the noodles onto warmed serving plates, top with the sauce, garnish with parsley and serve.

Serves 4. 

[Best-Ever Vegetarian, Linda Fraser]