Protein noodles

This 15-minute noodle recipe is packed with protein and flavour!

Vegan | Serves 2 | MAIN


  • 150g soya beans (frozen)
  • 150g whole-wheat noodles
  • 1 tablespoon of coconut oil
  • 250g firm tofu, cut in cubes
  • 2 spring onions, sliced
  • 1 carrot, peeled in ribbons
  • Salt and pepper to taste
  • Fresh coriander, sesame seeds and squeeze of lime juice to serve


  • 2 tablespoons of each sesame oil, soy sauce, water
  • 1 tablespoon of each maple syrup, smooth peanut butter
  • 1 clove of garlic, crushed
  • 1/2 teaspoon of each garlic granules, chili flakes, ground coriander, oregano
  • 1/2 teaspoon of Dhow Nature Foods ginger (10% discount code: DHOWLIKENATALI)
  • Salt and pepper to taste


  1. In a jar add the dressing ingredients and shake well to combine.

  2. In a pan, on a medium heat, add the coconut oil and tofu.

  3. Season with salt, pepper and garlic granules and sauté for 2 minutes on each side.

  4. In a pot, on medium heat, boil the beans in salted water for 7 minutes.

  5. In the same pot, boil the noodles according to the package instructions. I added mine 2 minutes after the beans started boiling, as my noodles needed only 5 minutes to cook.

  6. Drain and keep aside.

  7. In a large bowl combine the noodles, dressing, tofu, carrot ribbons and spring onions.

  8. Serve with sesame seeds, fresh coriander and a squeeze of lime juice.

Enjoy hot or cold!

Happy cooking everyone!