15-Minute Dinner Ideas

When dinner needs to be quick but still satisfying, these recipes make weeknight cooking easier. From creamy peanut-coated chickpeas and fresh egg wraps to umami-rich noodles and crispy salmon patties, each dish is packed with flavour and comes together in 15 minutes or less.

1. Chickpea & Peanut Sauté

A quick, protein-rich sauté of chickpeas and colourful vegetables tossed in a creamy, nutty peanut sauce. The combination of soy, lime and chilli adds a delicious sweet-savoury kick to this easy weeknight meal.

Prep time: 10 mins | Cook time: 15 mins

Ingredients

For the sauté:

• 2 cans (about 800 g total) chickpeas, drained and rinsed
• 1–2 tbsp oil
• 1 medium onion, sliced or chopped
• 1 red bell pepper, sliced
• 1–2 cups mixed vegetables
• 2–3 garlic cloves, minced
• 1-inch piece ginger, grated

For the peanut sauce:

• 3–4 tbsp natural peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1–2 tsp red chilli flakes
• 1 tsp sesame oil
• 3–4 tbsp water

For topping:

• Chopped roasted peanuts
• Sesame seeds
• Fresh coriander leaves

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Method

1. Make the sauce: Whisk peanut butter, soy sauce, lime juice, honey, chilli flakes, sesame oil and water in a small bowl until smooth and pourable. Add a little more water if needed.
2. Sauté the aromatics: Heat oil in a large pan or wok over medium-high heat. Add garlic and ginger and sauté for about 30 seconds until fragrant.
3. Cook the vegetables: Add the onion and bell pepper and stir-fry for 2–3 minutes. Add the remaining vegetables and cook for 4–5 minutes until crisp-tender.
4. Add the chickpeas: Stir in the drained chickpeas and cook for 4–5 minutes, stirring occasionally, until lightly golden. Pat the chickpeas dry beforehand for better browning.
5. Add the sauce: Pour the peanut sauce over the chickpeas and vegetables. Toss well and cook for 2–3 minutes over medium-low heat until the sauce thickens and coats everything.
6. Serve: Garnish with roasted peanuts, sesame seeds and fresh coriander. Serve hot.

2. Egg & Avocado Wrap

Creamy avocado, soft scrambled eggs and fresh vegetables come together in a wholesome wrap that is quick enough for busy evenings. A squeeze of lime and a touch of chilli add freshness and just the right amount of heat.

Prep time: 5–7 mins | Cook time: 5 mins

Ingredients

• 4 large eggs
• 1 ripe avocado, pitted and mashed or sliced
• 2 large tortillas
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• Handful of fresh spinach
• 1–2 tbsp fresh coriander or parsley, chopped
• Salt to taste
• Black pepper to taste
• ½ tsp chilli flakes
• 1–2 tsp lime juice
• 1–2 tsp oil

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Method

1. Prepare the avocado: Mash the avocado in a bowl. Add lime juice, a pinch of salt and pepper and chilli flakes. Mix well and set aside.
2. Cook the eggs: Heat oil in a non-stick pan over medium heat. Whisk the eggs with a pinch of salt and pepper. Pour into the pan and gently scramble for 2–3 minutes until just set and still soft.
3. Warm the tortillas: Heat the tortillas in the same pan for a few seconds or microwave for 10–15 seconds until warm and pliable.
4. Assemble the wraps: Place a tortilla on a flat surface. Spread the mashed avocado in the centre and top with scrambled eggs, spinach, cherry tomatoes, red onion and fresh coriander.
5. Roll: Fold the bottom edge over the filling, fold in the sides and roll tightly from the bottom. Slice diagonally and serve.

3. Miso Butter Noodles

Silky noodles coated in a rich miso-butter sauce make this a comforting dinner with minimal effort. Garlic, soy sauce and a touch of honey balance the savoury depth of miso for a bowl that comes together in minutes.

Prep time: 5 mins | Cook time: 10–12 mins | Serves: 2–3

Ingredients

• 200–250 g noodles
• 4 tbsp unsalted butter
• 2–3 tbsp white miso paste
• 2–3 garlic cloves, minced or grated
• 1–2 tsp honey
• 1 tbsp soy sauce
• ¾–1 cup reserved noodle cooking water

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Method

1. Cook the noodles: Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until al dente. Reserve at least 1 cup of the cooking water before draining.
2. Make the butter base: Melt the butter in a large pan or wok over medium-low heat. Add the garlic and sauté for about 1 minute until fragrant, without letting it brown.
3. Add the miso: Stir in the miso paste until mostly dissolved. Add soy sauce, honey and a splash of the reserved cooking water. Whisk until smooth and creamy.
4. Adjust the sauce: Gradually add ½–¾ cup cooking water while stirring until the sauce becomes silky and smooth. Add more water if needed.
5. Combine: Add the drained noodles to the pan and toss well until every strand is coated. Cook for another 1–2 minutes over low heat.
6. Serve: Serve immediately while hot. Add a sprinkle of sesame seeds, spring onions or chilli flakes if desired.