With the perfect balance of heat, salt and tartness, you’ll have this on your table before you can run out to grab a hot box!
For the sauce:
- 4 tablespoons smooth peanut butter
- 2 teaspoons dark soy sauce
- 1 teaspoon dried chilli flakes
- 1 lime, juiced
For the noodles:
- 1 tablespoon vegetable oil
- handful sugar snap peas, halved
- 1 small carrot, finely sliced
- 2 spring onions, chopped
- 2 packs soft ready-to-wok noodles (egg free)
To serve (optional):
- 2 teaspoons white sesame seeds
- small handful fresh coriander
- 1 red chilli, deseeded and finely sliced
To make the sauce, whisk together the peanut butter, soy sauce, and chilli flakes along with 200ml cold water in a bowl. Whisk in the lime juice to form a smooth paste.
For the noodles, heat the oil in a wok over high heat. When the oil is hot, throw in the vegetables and stir-fry for one or two minutes. Separate the soft noodles and add them to the wok. Pour in the peanut sauce and stir-fry for a further minute.
Sprinkle over the sesame seeds, coriander and chilli. Serve immediately.
Recipe taken from 15-Minute Vegan by Katy Beskow
15-Minute Vegan features 100 brand new vegan recipes that can be prepared in mere moments. Using ingredients that are available in supermarkets, the recipes are as easy as can be – from shopping to cooking to serving. The book starts with Katy’s introduction to vegan cooking and cooking, with advice on the equipment you need to make your cooking go faster, plus essential store-cupboard ingredients. In chapters covering Breakfast, Light Bites, Mains, Essentials and Sweet Stuff, Katy offers 100 straightforward recipes and tips about preparation, freezing and storing. Whether you’re already eating vegan or just want to try something new, nothing could be simpler and faster than 15-Minute Vegan.
You can purchase 15-Minute Vegan at cooked.com.
Published by Quadrille Publishing.