This makes basically any instant noodle taste fresh and delicious again. It is what I make when I am seriously hungry but too low on spoons to get takeaway, let alone cook something actually nutritious.

I do this in a bowl and use the microwave, but you can do it in a saucepan on the stove too.

  1. boil water
  2. put an egg in there, cover, and wait about a minute
  3. put the noodle cake on top (it should be submerged), cover, and nuke/cook until the noodles are done. the egg should be perfectly poached now – whites are cooked, yolk holding together unless poked
  4. pour out the water
  5. mix in flavour sachet, peanut butter, plain/natural yoghurt, and sriracha.
  6. mmmm delicious


if no sriracha, any chilli sauce will do. my other faves are gochujang and sambal oelek.

if no yoghurt, try either lemon juice or milk (depending on if you like it spicy or not). Don’t put both lemon and milk! Milk will split real fast because of the heat!

if you have any greens, chuck it in step 2. step 1 if they’re frozen.

if no egg, just omit. less steps too.

Beet & Lentil Salad with Herbed Goat Cheese

A delicious and healthy salad made from roasted red beets, thinly sliced candy-cane beets, black lentils and homemade herbed goat cheese. Fresh arugula and a light, refreshing lemon vinaigrette completes this energizing salad. Makes for a quick and satisfying weeknight dinner – and extras make for an easy lunch the next day! Vegetarian & Gluten Free.

Full recipe here>>

Eating the rainbow. ❤💙💚💛💜
Steamed purple potatoes, red kuri winter squash, and chard with lentil chili and peruano bean hummus. So filling and pretty!

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