Peanut Garlic Noodles

I made this as a post-workout meal today. It’s summer here in Fiji, and the humidity and high temps are intense. I like to workout at home in natural temperatures (no AC, no fan), which means that workouts get harder during this time of year because of the conditions. It’s good for building endurance.

I like carbs after these workouts to replenish energy. Protein is also important post-workout to feed the muscles, so I tend to add 2 eggs to my lunch. I like soft-boiled, jammy eggs; they cook in 6 min. for small eggs, 7 min. for large eggs, and 8 min. for jumbo eggs.

I recommend using Barilla whole wheat spaghetti because of the high fiber content. There are 5 g of insoluble fiber in these noodles; that’s the kind of fiber that “passes through” you, or, as I like to call it, the “cleansing” kind, like the fiber in veggies.


2 eggs, soft-boiled
1/4 pack whole wheat spaghetti
1 tbsp. peanut butter (I recommend natural peanut butter, which has a lot of oil)
1 tsp. garlic powder (or more to taste)
soy sauce to taste
a drizzle of black vinegar
a drizzle of sesame oil
sesame seeds

Fill a pot with water like you’re about to cook the pasta. Bring the water to a boil, and cook the eggs first. Peel and set aside.

Cook the pasta until al dente. Drain, plate, then stir in the peanut butter, garlic powder, soy sauce, black vinegar and sesame oil. Garnish with sesame seeds. Top with the eggs.