Bunny, well done on starting the Shred - you won't regret it! Have a good swim! Kitty, wow, enjoy surfing! Threesteps, here's the recipe but it does use American cups (I ordered some with the book) so I'm not sure how helpful it is for you! To be honest though, the only thing to worry about being accurate about is the almond butter, the noodles and the oil, I don't think the veg & other bits have much in terms of calories. But here goes -
0.25 cup plus 2 tbsp of almond butter
1.5 tbsp rice vinegar
1 tbsp lime juice
1 tbsp honey
1.5 tsp soy sauce
1 tsp chilli paste
0.25 tsp sesame oil
8oz noodles or spaghetti
1 tbsp oil
1 tbsp minced garlic
1 tbsp minced ginger
0.5 cup spring onions, cut into 1" pieces
2 carrots, sliced in thin strips
1 red pepper, thinly sliced
1 cup shredded spinach
In a blender, place 2 tbsp water, the almond butter, vinegar, lime juice, honey, soy sauce, chilli paste and sesame oil. Process until well blended and smooth. Set aside. Cook the pasta or noodles as per packet instructions. In a wok, heat the oil over a medium heat, add garlic, ginger and spring onions and stir fry for 2 mins. Add the carrots and pepper and stir fry for another 2 mins. Add the spinach and remove from the heat. Drain the noodles, add the vegetables & the sauce and toss to combine. Can garnish with cucumber, beansprouts, fresh coriander and a lime wedge. 486 cals
This serves 4 but I had to cook extra noodles for DP as it was too small a portion for him!