Recipe: High Protein Pea Noodle Stir Fry + Veganuary with M&S
Scroll down for my recipe for High Protein Pea Noodles for a healthy start to the year.
To celebrate January aka ‘Veganuary’ M&S invited myself and other bloggers to a sumptuous vegetarian banquet to showcase their vegetarian, vegan and ‘freefrom’ ranges. I especially liked the High protein pea noodles as you will read further down.
The tables were decorated in such a creative way with vegetables as the stars of the night in more ways than one! The reason for the vegetarian banquet was to give us an idea of the extensive range of new plant based products in M&S stores for the Spring.
Chefs produced a marvelous menu based on plant based ingredients with delicious plates like Pea & ricotta ravioli, lemon & mint;
Whole roasted cauliflower, coconut & lentil dahl;
Warm supergrain salad, spicy hollandaise
And of course Warm high protein pea noodle salad, crispy tofu with orange & lime dressing which is the recipe I have recreated at home. All of the branded ingredients are available in-store. My finished dish:
If you are vegetrian and fancy a nice glass of wine with your food M&S have a range of vegetarian wines available in store too. Read on below for the full recipe
This is a recipe inspired by M&S's new range of plant based products using High Protein Pea Noodles. You can use regular noodles, too.
- 1 200g Pack M&S firm tofu Drained, patted dry and cut into 2cm cubes
- 1 tbsp cornflour
- 1 tbsp olive oil
- 2 tbsp sesame oil
- 15 grmas ginger, crushed
- 3 cloves garlic, crushed
- 1 whole red chilli, thinly sliced
- 1 tsp black peppercorns, lightly crushed
- 1 tbsp soy sauce
- 2 tbsp maple syrup
- 1 pack M&S edame and pea stir fry
- 1 pack M&S high protein pea noodles You can use ordinary noodles
- 1 pack M&S lime and orange dressing with yuzu
- 2 spring onions, thinly sliced
- 1 lime, cut into wedges to serve
In a bowl toss the tofu in the cornflour, ensuring it is well coated.
Heat the olive oil in a wide-based pan or wok on a medium-high heat. Once hot, cook the tofu until golden brown and crispy, around 5-7 minutes.
Drain the tofu on kitchen paper and sprinkle with salt.
Heat the sesame oil in the same pan on a low heat.
Add the ginger, garlic and chilli and cool until soft, around 6-8 minutes.
Stir frequently then add peppercorns, soya sauce and maple syrup.
Cook for a further two minutes on low heat.
Stir the tofu back into the pan with the edamame and pea stir fry mix.
Cook for 3 minutes and season to taste.
Heat the noodles according to the back of pack instructions.
Serve the tofu on the noodles, sprinkled with the dressing and spring onions and the lime wedges on the side.
I tried these noodles at a recent M&S product launch.
For more Veganuary recipes see:
My Christmas Cranberry Relish post
You can also read about my recent experience at Rosa’s Thai Veggie Pop Up.
See my friend and fellow food blogger Nayna attended the event as well. Here is her post.