High Protein Satay Tofu and Edamame Noodles

Serves 2

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Ingredients

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

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Directions

1. To make the satay sauce: Heat oil in a pan and add garlic, onion and chilli and cook until onion is soft.
2. Add the sugar and stir until slightly caramelised. Add the soy sauce and peanut butter and mix well.
3. Slowly add the coconut milk until the sauce reaches your desired consistency.
4. Set sauce aside.
5. To make the noodles: Bring a pot of water to the boil.
6. Place edamame noodles in boiling water and cook for 2 - 4 minutes and drain.
7. In a separate pan, sauté tofu and diced vegetables until cooked through.
8. Add edamame noodles and satay sauce and toss together.
9. Leave on the heat for a little longer to ensure all ingredients are heated through.
10. Serve with peanuts, lime and chilli.

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Nutritional Information

Per serve (500g) / Per 100g

Energy (kJ): 2950/610 | Protein (g): 53/11 | Fat (g): 54.5/11.3 | Saturated Fat (g): 26.8/5.5 | Carbohydrates (g): 13.5/2.8 | Sugar (g): 10.5/2.2 | Sodium (mg): 890/184

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