20 mins active prep time, 2 servings

This recipe is from '15 Minute Vegan' by Katy Beskow, published by Hardie Grant Books, $29.99.

See full recipe at cooked.com.au

Photography © Dan Jones

From the author:

This is my go-to recipe for when I’m hungry and in a hurry, as it is fast, simple, and totally satisfying. I prefer to use low-preparation, fast-cook vegetables, however, feel free to adapt to what you have at home.

Ingredients & quantities (Included in delivery)

- 6 florets long-stem broccoli
- generous handful kale
- 1 small red chilli, finely chopped
- 10 sugar snap peas
- 2 packs of soft cooked noodles (egg free)
- 1 spring onion, finely sliced
- Handful fresh coriander, finely chopped
- 1 tablespoon peanuts, roughly crushed
- 1 tablespoon white sesame seeds
- 1 red chilli, deseeded and finely sliced
- 1 unwaxed lime

Ingredients (pantry items)

- 1 tablespoon sunflower oil
- 8 tablespoons light soy sauce

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.