Satay Noodle Bowl

Satay Noodle Bowl – serves 4

Ingredients:

- 80g natural peanut butter

- 30mL salt reduced soy sauce

- 30g honey

- 2tsp crushed garlic

- 30g spring onion (optional)

- 150g snow peas

- 2 x red capsicum

- 600g extra firm tofu (can swap out for chicken)

- Extra virgin olive oil spray

- 400g edamame pasta (uncooked)

Method:

1. Place the peanut butter, soy sauce, honey and 60mL of warm water in a bowl and whisk to combine. Set this aside.

2. Take the tofu and place in between 2 pieces of paper towel. Put a plate on top of the tofu then place something heavy, like a can of beans on top of the plate. Allow this to sit for ~5 minutes to drain out any excess water.

3. Wash and slice the snow peas and capsicum into strips, Roughly dice the spring onion.

4. Take the tofu and squish with your fingers into a bowl to crumble it.

5. In a medium fry pan, spray lightly with extra virgin olive oil and add in the garlic, spring onion, snow peas and capsicum. After 1-2 minutes, add in the crumbled tofu and stir regularly for 8-10 minutes.

6. In a pot of water, cook the edamame pasta to packet instructions. Drain and then add to the tofu and vegetable mix. Mix well then add in the sauce and stir to combine. If the sauce is too thick, add in a dash of warm water to thin.

7. Divide into meal prep containers and store in the fridge for 3-4 days.