Page 65 - Muscle & Fitness (December 2019)

F A S T E F A S T E A T
By M&F Editors

USE YOUR NOODLE

Whip up this healthy weeknight meal with just a few pantry staples.

HOT & SPICY 1. Cook noodles in boiling 4. Drain noodles and, while
PEANUT BUTTER water until tender. they are still hot, toss with the

NOODLES 2. In a small saucepan over peanut butter sauce in a bowl.
medium heat, whisk together Add chili, spring onions, and

peanut butter, soy sauce, sesame seeds and toss again.
SERVES 4
vinegar, oils, garlic, and ginger
14 oz udon noodles until smooth.
THE MACROS
5 tbsp peanut butter 3. Loosen the mixture with a
1 tbsp dark soy sauce little water, adding a table- 510 17g 72g 19g
CALORIES | PROTEIN | CARBS | FAT
1 tbsp rice wine vinegar spoon at a time until you are
3 tbsp chili oil left with a sauce. When it
1 tsp sesame oil comes to a steady simmer,
1 garlic clove, finely grated lower heat and keep sauce
1 piece ginger (about 1 inch), warm. MAKE IT
finely grated YOUR OWN
1 red chili, finely sliced Don’t like or can’t find
6 spring onions, udon noodles? Feel
finely sliced free to replace with
wheat or vegetable-
2 tbsp toasted
based pasta.
sesame
seeds

C O U RT E S Y O F H O M E C O O K E D P R O D U C T I O N S

D E C E M B E R 2 0 1 9 / M U S C L E & F I T N E S S 6 3