Tofu Satay Noodles

Feel Good Recipes

If you caught my Instagram LIVE this evening you would have seen me making the recipe along with a few of my lovely followers. This recipe is great for post work out, there is 30-35g of protein in this dish from the tofu and peanut butter. There is also lots of iron, calcium and potassium from the vegetables.
Please click the link if you would like to see the live recording:


Satay Sauce

  • 150g natural peanut butter
  • Handful coriander
  • Zest of 1 lime
  • Juice of 1 lime
  • 2 cm fresh ginger
  • 2 garlic cloves
  • 2 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • 50 ml rapeseed oil
  • 100 ml filtered water


  • 1 pack ‘barenaked’ protein noodles
  • 1/2 broccoli
  • 20g sugar snap peas
  • 20g baby corn
  • 1 carrot


  • Dice the tofu into small squares, cover them in cornflour, put a small frying pan with oil on the heat, once hot you are going to shallow fry the tofu so that it is nice and crispy, once all the tofu has been fried set aside whilst making the rest of the dish (you can do this along side the rest of the dish)
  • Dice the onions, ginger and garlic, add 1 tsp of coconut oil to the wok, add the onions and garlic, fry for 2-3 minutes
  • Cut the broccoli into small florets and add to the wok, along with the baby corns add some water so that they can steam
  • Whilst they are steaming, make the sauce using a food processor add all of the sauce ingredients and whizz until a smooth consistency
  • Once the broccoli and baby corn have been steaming for 3-5 minutes, they should feel a litter softer
  • Now add the sugar snap peas. Peel the whole carrot into strips.
  • Once the sugar snap peas are cooked, add the satay sauce to the wok with the vegetables, heat for 2 minutes
  • Now add the noodles and the peeled carrot, mix well, serve with chopped coriander and a lime wedge