PEANUT BUTTER NOODLES WITH THAI BEANS

A few storecupboard staples are all you need to make this protein-packed meal.

Bring a pan of water to the boil and cook 250g (9oz) egg noodles according to pack instructions. Meanwhile, in a small bowl, whisk together 4tbsp peanut butter, 2tbsp soy sauce, a pinch dried chilli flakes, 1tbsp sweet chilli sauce and ½tbsp white wine vinegar (it will be thick). In a small frying pan, heat 1tbsp toasted sesame oil, 4tbsp Thai green curry paste and 50ml (2fl oz) water for 1min, then stir in a 2 x 400g tins drained

and rinsed mixed beans. Heat through. Drain noodles, reserving a cupful of cooking water. Return noodles to empty pan with peanut sauce and enough reserved cooking water to thin to a loose sauce consistency. Serve noodles topped with the Thai beans, an extra drizzle of sweet chilli sauce and a sprinkle of dried coriander, if you like. Serves 4 PER SERVING 558cals, 24g protein, 22g fat (4g saturates), 64g carbs (4g total sugars), 6g fibre