• 3 large eggs Egg, whole, boiled
• 270g rice noodles Rice Noodles, boiled
• 80g spinach Spinach, raw
• 80g carrots Carrots, raw
• 30g teriyaki sauce Teriyaki Sauce
• 2 cloves garlic, grated Garlic
• 5g ginger Ginger, fresh
• 5g sesame oil Sesame Oil
• 60g avocado Avocado
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the spinach and carrot, 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

   Whisk the teriyaki sauce with the grated garlic and ginger. Add to the pan for the final 2 minutes and let it bubble into a sticky glaze.

5. 5

   Meanwhile, steam or stir-fry the spinach and carrot 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 sesame seeds.

7. 7

   Bulking upgrade: add the sesame oil, avocado for extra energy-dense calories.

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