• 190g Trout Trout, baked
• 305g udon noodles Udon Noodles
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g mangetout Mangetout
• 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 tenderstem and mangetout, then measure out the sauce ingredients.

2. 2

   Loosen the udon noodles in boiling water for 2 minutes and drain.

3. 3

   Bake the trout fillet at 200°C for 12 minutes until just cooked.

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 tenderstem and mangetout for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: udon noodles first, then the veg and trout, 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.