As much as we’d like to say we meal prep every Sunday, we’d be lying. Some weekends just escape us and when they do, the week that follows is one of throw-together meals and takeout.
To prevent those weeks from sabotaging your fitness goals, it’s good to have two things on hand: a well-stocked, nutritious pantry and easy, whip-up recipes. For the former, pick up these versatile staples, for the latter, we’ve helped you out below.
This recipe, which comes from the cookbook, Craving by Sandra Mahut, is a healthy take on satay noodles. It has minimal ingredients and maximal flavour and takes just 20 minutes to prep and cook.
Satay Noodles Recipe
Prep: 10 mins | Cook: 10 mins | Rest: 5 mins
200 g (7 oz) rice noodles
boiling water, as required
1 tablespoon shelled unsalted peanuts
2 handfuls baby spinach leaves
½ organic lime, plus wedges, to serve
1 pinch of hot paprika (optional)
3 tablespoons homemade peanut butter (see below)
juice of ½ lime
1 garlic clove, peeled
1 tablespoon soy sauce (salt-reduced if possible)
2 tablespoons agave or maple syrup
1 pinch of chilli powder
Blend all the sauce ingredients together with 150 ml (5½ fl oz) water in a food processor until creamy. In a small saucepan, heat the sauce for 5 minutes over low heat.
Place the noodles in a large mixing bowl and cover with boiling water. Let them stand for 5 minutes, then drain.
Toast the peanuts for a few minutes in a dry frying pan, add the spinach and stir fry it very quickly. Mix the noodles with the sauce. Divide between shallow bowls and top with the spinach and toasted peanuts.
Serve with a wedge of lime and sprinkle with a little hot paprika if you like spicy dishes.
+ Tips and Tricks… You can also add a small, well-cooked chicken breast fillet.