Vegan Five-Minute Rainbow Noodles

Dan Jones

Vegan Five-Minute Rainbow Noodles

Kids will love these speedy and colorful noodles; simply omit the red chili to reduce the heat.

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Serves: 2

Cook up a rainbow in your kitchen with these easy noodles from the 15 Minute Vegan on a Budget cookbook that make a perfect quick and healthy weekday meal. Serve them up with peanut tempeh for a delicious protein component.  

What you need:

2 tablespoons sunflower oil
¼ head red cabbage, finely sliced
1 carrot, peeled and very finely sliced
1 yellow bell pepper, deseeded and very finely sliced
2 green onions, roughly chopped
1 red chili, deseeded and sliced
10½ ounces of cooked rice noodles
2 tablespoons sweet chilli sauce
Juice of ½ lime
1 tablespoon salted peanuts, roughly chopped
¼ cup of cilantro, roughly torn

What you do:

  1. In a wok over high heat, warm oil, then add cabbage, carrot, bell pepper, onions, and chili, and cook for 2 minutes.
  2. Add noodles, then stir in sweet chilli sauce and stir-fry for 2 minutes. Transfer to 2 serving bowls and add lime juice, peanuts, and cilantro. Serve hot.
For more plant-based recipes like this, read:

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