SO VEGAN's Weeknight Peanut Butter Udon

Roxy Pope and Ben Pook are the unstoppable duo behind SO VEGAN. Check out our interview with the team.

Serves 2

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients

• 1 onion
• 150 g closed-cup mushrooms
• 2 garlic cloves
• A thumb of fresh ginger
• 1 medium carrot
• 200 g white cabbage
• 1 red pepper
• Vegetable oil
• 2 tbsp smooth peanut butter
• 2 tbsp dark soy sauce (low-salt)
• 1 tsp caster sugar
• 1 lime
• 2 tsp sesame oil
• 200 g straight-to-wok udon noodles
• 3 spring onions
• A handful of salted peanuts
• 1 tsp sesame seeds
• Chilli flakes, for topping

Method

1. Start by prepping the veggies; peel and slice the onion, slice the mushrooms, peel and chop the garlic and ginger, slice the carrot into thin rounds at an angle (skin on), roughly chop the cabbage and cut the red pepper into 2½ cm pieces.
2. Put a tablespoon of oil into a wok on medium-high heat. Once hot, add the onion and fry for 2–3 minutes. Add the mushrooms, garlic, ginger, carrot, cabbage and red pepper and fry for 2–3 minutes more. Meanwhile combine the peanut butter, soy sauce, sugar, the juice from half the lime and the sesame oil until smooth. Add the sauce to the wok along with the noodles and fry for 3 minutes.
3. Remove the wok from the heat. Chop the spring onions into 3 cm pieces and toss them in. Roughly chop the peanuts and sprinkle them all over, along with the sesame seeds and as many chilli flakes as you like. Slice the remaining lime half into wedges to serve.

One Pot Vegan by Roxy Pope and Ben Pook of SO VEGAN is published by Michael Joseph and available to buy now. RRP: £16.99. Photography: Dan Jones.