Vegetable & Noodle Asian Infused Chilli Sauce

Exchange Value: 0


  • 250g Loprofin Pasta of choice
  • 2 tbsp vegetable oil
  • 2 lemongrass stalks, chopped finely
  • 1 tsp ginger root, peeled and grated
  • 1 chilli, seeds removed and finely chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp salt
  • 1 tbsp light soy sauce*
  • ½ tsp sugar
  • 1 red pepper, finely chopped
  • 1 tbsp sweet chilli sauce**
  • 1 tbsp tomato ketchup*
  • 300ml water


1. Heat the oil in a wok or frying pan over a low heat until hot.

2. Add the lemon grass, ginger root, chilli, red onion, garlic, salt, sugar 

and soy sauce and fry gently over a low heat for 7–8 minutes. 

3. Add the red pepper and continue cooking gently for a further 8 minutes.

4. Boil a Loprofin Pasta of your choice, once ready, serve with the vegetables.

Chef’s tip: This sauce will keep for up to 2–3 days in the fridge and can be added to finish a dish.


* Please check the protein levels on food labels.
** 25ml chilli sauce = 1 exchange for those on a low protein diet.


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