Peanut Butter Powder
Egg Noodles, dry
4 portion(s), medium, (4 x 60g)
Calorie controlled cooking spray
1 inch slice(s), peeled and finely chopped
1 clove(s), crushed
2 medium, thinly sliced
Chilli, Green or Red
1 individual, red, deseeded and chopped
Thai Fish Sauce
Lime Juice, Fresh
- Dissolve 24g PBfit Original Powdered Nut Butter in 60ml boiling water. Cook 4 x 60g dried egg noodle nests to pack instructions. Put a large nonstick pan or wok over a high heat and mist with calorie controlled cooking spray.
- Add a 3cm piece peeled and finely chopped fresh ginger, 1 crushed garlic clove, 2 trimmed and thinly sliced spring onions and 1 deseeded and chopped red chilli and cook, stirring, for 3 minutes until softened.
- Add the cooked noodles, peanut butter sauce, 1 tablespoon soy sauce and 1 tablespoon fish sauce and toss to combine. Squeeze over the juice of 1 lime and serve.