Recipe from 15 Minute Vegan by Katy Beskow (Quadrille, £15) Photography © Dan Jones.
If you’re a lover of peanut butter, this bowl of creamy noodles is designed for you. With the perfect balance of heat, salt, and bitters, 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
juice 1 unwaxed lime
For the noodles
1 tablespoon sunflower oil
handful of sugar snap peas, halved
1 small carrot, finely sliced
2 spring onions (scallions), chopped
2 packs of soft ready-to-wok noodles (egg free)
2 teaspoons white sesame seeds
small handful of fresh coriander (cilantro)
1 red chilli, deseeded and finely sliced
To make the sauce, whisk together the peanut butter, soy sauce, and chilli flakes along with 200ml (7fl oz/scant 1 cup) 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 a high heat. When the oil is hot, throw in the vegetables and stir-fry for 1-2 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.
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Unlike other many other noodle dishes, Singapore noodles are less greasy to eat and have a hint of spice. This dish is ready in under 15 minutes, for when you just fancy some spicy, veg-packed noodles.
There’s nothing more comforting than no-meat balls and a classic marinara sauce. Serve with egg-free spaghetti or loaded into sub rolls for the ultimate hot sandwich.