Bethany's Vegan Kitchen

Thi is a really simple, quick, meal for one that you can whip up in 15 minutes. It’s also really easy to customise too. The noodles and sauce will go with all manner of vegetables or protein. So feel free to swap out the vegetables I’ve used, or swap the tofu for tempeh, seitan or mock meats. This would be ideal for a quick midweek dinner, or foor when you fancy something hot and filling for lunch

Serves; One Cook time; 15 minutes

You’ll need;

1. One teaspoon of oil
2. One small carrot, cut into thin batons (roughly 50g)
3. One handful of frozen edamame
4. One quarter of a red pepper, thinly sliced
5. Two spring onions, thinly sliced
6. One 150g pack of ready to wok noodles
7. Half a block of tofu, cubed
8. Half a teaspoon of sesame seeds, for garnish

For the sauce you’ll need;

1. One tablespoon of peanut butter
2. One tablespoon of soy sauce
3. One tablespoon of cornflour
4. Half a teaspoon of lime juice
5. Half a teaspoon of miso paste
6. Half a teaspoon of Chinese five spice
7. One tablespoon of hot sauce, I used sriracha
8. 200ml lukewarm water

Method;

• Start by adding all of the sauce ingredients into a small bowl and whisk well to combine. Once the sauce is smooth you can set it aside
• Next, add the oil into a small frying pan over a medium heat. Once the oil is warm, add in the carrot and fry for two or three minutes
• Then add in the frozen edamame and stir it through the carrot. Continue cooking for another two or three minutes
• Next, add in the red pepper, spring onion and tofu, give them a stir through and continue cooking for five minutes
• Now add in the noodles. I usually warm the noodles up in the microwave for a minute beforehand, this just makes them a little easier to separate
• Pour over the sauce and allow it to simmer for five minutes. The cornflour in the sauce will thicken it and make it glossy. Once the sauce it thickened it’s ready to serve and garnish with the sesame seeds

I really like adding a little sprinkle of sesame seeds at the end. More fresh spring onion and crushed peanuts would make for good topping additions too