serves / 2 generously
1 tbsp sunflower oil 2 red chillies, deseeded and chopped 2cm piece of ginger, peeled and grated 3 cloves of garlic, peeled and crushed 1 tsp chinese five-spice powder 1 tbsp light soy sauce 4 spring onions, finely chopped 1 carrot, peeled and roughly sliced 6 sugar snap peas, halved diagonally 1 red capsicum, deseeded and finely sliced 400ml can coconut milk 1 tbsp smooth peanut butter 300g ready-to-wok soft noodles (ensure egg free) Juice of ½ unwaxed lime Handful of coriander leaves, roughly torn
1. Heat the oil in a large wok over a medium heat, then throw in the chillies, ginger, garlic, chinese five spice, soy sauce, and 3 of the spring onions. Stir-fry for 2 minutes to infuse the oil. 2. Increase the heat to high and throw in the carrot, sugar snap peas, and red pepper, then stirfry for further 2 minutes. Pour in the coconut milk and stir through the peanut butter. Stir to combine and simmer for 5 minutes,
stirring frequently. 3. Carefully add the noodles, stir, and cook for a further 4 minutes. 4. Remove from the heat and squeeze over the lime juice. Scatter with the coriander leaves and the remaining spring onion. Serve immediately.
The recipes on this page are edited extracts from 15 Minute Vegan on a Budget by Katy Beskow, published by Hardie Grant Books, $29.99 and available in stores nationally. Photographer: © Dan Jones