Instant Rice Noodle & Peanut Broth

Thin rice noodles cook in the bowl with just boiling water—no hob required. A simple, satay-inspired broth made from peanut butter, soy sauce, and a squeeze of lime. It's rich, satisfying, and ready in about five minutes.

Ingredients (Serves 1):

• 1 nest of thin rice vermicelli noodles
• 1 tbsp smooth peanut butter
• 1 tsp tamari or soy sauce
• A squeeze of lime juice (bottled is fine)
• 300ml boiling water
• A pinch of chilli flakes (optional)
• A few chopped peanuts for topping (optional)

Method:

1. Put the noodles in a bowl. Pour over the boiling water and let them sit for 3–4 minutes until soft. Drain most of the water, leaving about 100ml in the bowl.
2. Stir in the peanut butter, tamari, and lime juice until the peanut butter has melted into a broth.
3. Top with chilli flakes and chopped peanuts if you have them.

Why it's gut-friendly: Rice noodles are gluten-free and very easy to digest. Peanut butter provides protein, healthy fats, and a small amount of fibre. Lime juice is a gentle digestive aid.