High Protein Satay Tofu and Edamame Noodles

For the satay sauce:

• 1 scoop (25g) Bulk Nutrients Hydrolysed Collagen Peptides (HCP) in Raw
• 1/2 tablespoon peanut oil
• 1 clove garlic - crushed
• 1 small onion - finely diced
• 1 teaspoon chilli flakes - more if you like spicy food
• 1 tablespoon coconut sugar
• 1 teaspoon sweet soy sauce
• 3 tablespoons crunchy peanut butter
• 200ml coconut milk

For the noodles:

• 200g meat or meat substitute of choice - we used tofu
• 3 spears of asparagus
• 1/2 red capsicum
• 2 pieces broccolini
• 100g baby spinach
• Noodles of choice - we used Slendier Organic Edamame Bean Fettuccine

To make the satay sauce:

1. Step 1: Heat oil in a pan and add garlic, onion and chilli and cook until onion is soft.
2. Step 2: Add the sugar and stir until slightly caramelised. Add the soy sauce and peanut butter and mix well.
3. Step 3: Slowly add the coconut milk until the sauce reaches your desired consistency.
4. Step 4: Set sauce aside.

To make the noodles:

1. Step 1: Bring a pot of water to the boil.
2. Step 2: Place edamame noodles in boiling water and cook for 2 - 4 minutes and drain.
3. Step 3: In a separate pan, sauté tofu and diced vegetables until cooked through.
4. Step 4: Add edamame noodles and satay sauce and toss together.
5. Step 5: Leave on the heat for a little longer to ensure all ingredients are heated through.
6. Step 6: Serve with peanuts, lime and chilli.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!