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Rice Noodles with Creamy Tomato Sauce and Peas

Rice Noodles with Creamy Tomato Sauce and Peas

Easy vegan recipes are an actual thing. Many people think that keeping up with veganism might be a hassle or hard to achieve. With this Rice Noodles with Creamy Tomato Sauce and Peas I want to show you that it doesn't have to be that way. 

I usually have meals planned for the week, this makes cooking much easier for me but being realistic, life doesn't always go as planned and we have to improvise to make things work. The last time this happened to me, my only option was to open the fridge and come up with something right there on the spot. 

There weren't many "obvious" options available but after standing in front of the fridge for a couple of minutes with a dead stare I spotted a jar of tomato sauce. I figured I could make a nice flavourful sauce with it and pour it on some rice noodles, I always have rice noodles in the pantry.

Another thing I keep handy and I always recommend everyone having, is a bag of frozen peas, it works wonders if you get burned or if you bruise yourself, and peas are an amazing source of nutrients that you can easily include in your meals. As soon as I remembered I had that bag of peas, it was a done deal they'd go in this dish.

I was really happy to have found the frozen peas, they are little but they are a powerhouse of nutrition. Peas have very few calories, no cholesterol and are low in fat and sodium. They do tons of vitamins, minerals, antioxidants, fiber and a single cup of peas contains about 8.5g of protein! 

Peas are considered one of the most beneficial legumes in the world, here is a list of some of the health benefits you'll be getting from consuming these little guys:

  • Lower cholesterol levels
  • Beneficial for skin and eyesight
  • Help with weight management 
  • Carry anti-aging properties
  • Boost immune system 
  • Boost energy levels 
  • Regulate blood sugar levels
  • Prevent heart disease 
  • Prevent constipation 
  • Promote healthy bones and muscle building

As I mentioned before, it's very easy to include peas in any meal, they go really well with almost any other vegetable and they are super easy to cook. It worked out perfectly for this recipe which ended up being a collage of ingredients that somehow turned out to be sweet and sour which is a taste that I really like.

I found other veggies that would go well, and sautéd it all with garlic and onion. With that set, I just had to enhance the tomato sauce with a few other ingredients and spices. I even had coriander, scallions and sesame seeds to use as garnish and make it look pretty.  

In 20 minutes I had dinner ready for the whole family, I was not expecting this dish to turn out this good but since it did I was excited to share it with all of you. 

Ingredients
13
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Cilantro, Coconut, Corn, Tomatoes

Ingredients

For the vegetables

  • 6 oz baby corn (slice lengthways)
  • 1 cup frozen green peas (defrost)
  • 2 cloves garlic (minced)
  • 1 small onion (sliced)
  • 12 tbsp sunflower oil

For the garnish

  • 112 sprigs fresh coriander (thinly sliced)
  • 2 medium scallion (thinly sliced)
  • 1 tsp sesame seeds

For the sauce

  • 12 tsp black pepper
  • 12 cup coconut milk
  • 1 orange (juiced)
  • 12 tsp sea salt
  • 1 tbsp tapioca starch
  • 1 cup tomato sauce
  • 12 cup vegetable broth

For the noodles

  • 12 oz cooked thick rice noodles

Directions

  1. Boil the green peas until soft for about 10 minutes.
  2. Use a big frying pan or wok and heat up the oil, fry the garlic and onion for about 2 minutes.
  3. Add the baby corn and fry for 5 more minutes.
  4. Mix the sauce ingredients with a spoon in a bowl, and add it to the frying pan.
  5. Simmer for 3-5 minutes until the sauce thickens.
  6. Add the rice noodles and stir, heat them up for about 1-2 minutes.
  7. Adjust taste before serving, and sprinkle some garnish on top, enjoy!

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