PROTEIN PACKED

cals 545 fat 35g protein 22g carbs 42g serves 2

Peanut butter may not be the sexiest, but these nuts bring more anaemia-fighting folate and protein to the table than any other. It’s crunch time INGREDIENTS

• 1 tbsp sesame oil • 1 tbsp grated ginger 100g sugar snap peas • 2 spring onions, chopped • 2 heads of pak choi, cut into quarters through the root • 3 courgettes, spiralised • 2 tsp black or white sesame seeds • fresh coriander, chopped, to garnish • 1 red chilli, sliced • 1 tbsp peanuts, roughly chopped For the satay sauce: 4 tbsp peanut butter • 3 tbsp tamari • 1 tbsp honey • 100ml coconut milk • 1 tsp chilli flakes • juice and zest of 2 limes • ½ tsp chilli flakes

METHOD

1. Place the ingredients for the satay sauce in a bowl and whisk together until combined. Set aside. No finger dipping.

2. Heat the sesame oil in a wok and add the ginger, sugar snap peas and spring onions. Cook until slightly browned, then add the pak choi and cook until the ends are slightly golden.

3. Add the satay sauce and courgette noodles and mix until the noodles are nice and saucy. Cook for just a few mins until the courgette has warmed through, but remove before it goes soggy.

4. Meanwhile, in a separate frying pan, dry fry the sesame seeds for a few mins, stirring all the time so they don’t catch. Serve the noodles sprinkled with the toasted sesame seeds, coriander, chilli and chopped peanuts.