Weeknight peanut butter udon

Peanut butter is the hero in this 20-minute recipe, as it helps create a super-flavoursome sauce with minimal effort.

SERVES 2 PREP 10 mins COOK 10 mins EASY V

1 tbsp vegetable oil

1 onion, sliced

150g closed-cup mushrooms, sliced 2 garlic cloves, inely chopped thumb-sized piece of ginger, peeled

and inely chopped

1 medium carrot, unpeeled, sliced

into rounds at an angle

200g white cabbage, roughly sliced 1 red pepper, cut into 2 cm pieces 2 tbsp smooth peanut butter

2 tbsp dark soy sauce 1 tsp caster sugar

1 lime, juiced, cut into wedges 2 tsp sesame oil

200g straight-to-wok udon noodles 3 spring onions, chopped into

3cm pieces handful of salted peanuts,

roughly chopped

1 tsp sesame seeds chilli lakes, to serve

1 Heat the vegetable oil in a wok over a medium-high heat and stir-fry the onion for 2-3 mins. Add the mushrooms, garlic, ginger, carrot, cabbage and red pepper, and stir-fry for 2-3 mins more.

2 Meanwhile, combine the peanut butter, soy sauce, sugar, lime juice and sesame oil until smooth. Add the sauce to the wok, along with the noodles and 2 tbsp water to loosen, and stir-fry the mixture for a further 3 mins.

3 Remove the wok from the heat. Toss in the spring onions, sprinkle over the peanuts and sesame seeds, and season with as many chilli flakes as you like. Serve with the lime wedges to squeeze over.

GOOD TO KNOW vegan • folate • ibre • vit c • 4 of 5-a-day

PER SERVING 507 kcals • fat 25g • saturates 4g • carbs 47g • sugars 20g • ibre 12g • protein 18g • salt 2.8g