Five-minute rainbow noodles
serves / 2 generously
2 tbsp sunflower oil ¼ red cabbage, finely sliced 1 carrot, peeled and very finely sliced 1 yellow pepper, deseeded and very finely sliced 2 spring onions, roughly chopped 1 red chilli, deseeded and sliced 300g ready-to-wok soft noodles (ensure egg free) 2 tbsp sweet chilli sauce (ensure vegan) Juice of ½ unwaxed lime 1 tbsp salted peanuts, roughly chopped Handful of coriander leaves, roughly torn
1. Heat the oil in a wok over a high heat, then stir-fry the cabbage, carrot, yellow pepper, spring onions, and chilli for 2 minutes. 2. Add the noodles, then stir through the sweet chilli sauce and stir-fry for a further 2 minutes. 3. Squeeze in the lime juice and sprinkle with the peanuts. Scatter with the coriander leaves just before serving.
TIPS: Younger eaters will love these speedy and colourful noodles; simply omit the red chilli to reduce the heat. . If you have time earlier in the day, finely chop the vegetables and keep them chilled before cooking them up for dinner.