• 3 large eggs Egg, whole, boiled
• 270g rice noodles Rice Noodles, boiled
• 80g red cabbage Red Cabbage, raw
• 80g mushrooms Mushrooms
• 40g peanut satay sauce Peanut Satay Sauce
• 15g juice of ½ lime Lime
• 5g soy sauce Soy Sauce
• 15g peanut butter Peanut Butter, smooth
• 50g coconut milk Coconut Milk, light
• 10g peanuts Peanuts, roasted

1. 1

   Prep everything first: wash and trim the red cabbage and mushrooms, then measure out the sauce ingredients.

2. 2

   Soak or boil the rice noodles for 3-5 minutes until soft, then rinse under cold water.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Warm the satay sauce with the lime juice, soy and a splash of hot water until pourable. Drizzle over everything to serve.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: rice noodles first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the peanuts.

7. 7

   Bulking upgrade: add the peanut butter, coconut milk for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.