Satay sweet potato noodles

Do you read Gena's beautiful blog Choosing Raw? If you do, you may have spotted her curried peanut sweet potato noodles last month. Gena's noodles were beautifully photographed and looked delicious. My version is not as well photographed but I promise was still delicious!

I was actually unsure about these noodles on the first night I had them. However, the leftovers I took to work the next day were great. I think the overnight sitting time allowed the noodles to soak up more flavours and soften a little. You could achieve the same result by making more sauce (which Gena actually did) and allowing the noodles to stand a bit before serving. I have updated my recipe to incorporate these changes.

I think we've all heard about spiralized courgette / zucchini, but spiralized sweet potato is a new concept for me. It gives a different result to the courgette equivalent, as you will have cooked noodles instead of raw ones and a noodle that is heartier than courgette can provide. If you want a fun basis for a summer salad, courgette noodles (or my adored beetroot noodles) are a great choice. However, if you want something that has the satisfaction and comfort of traditional noodles, but with a greater vegetable dose, sweet potato noodles are a brilliant option.

I adapted Gena's recipe lightly, mostly guided by what I had to hand in the kitchen and my own stir fry preferences. I did make less sauce but would change that next time (and the recipe below shows increased sauce quantities). I added bean sprouts, which I'd recommend, and a bit of tofu, which is optional.

Satay sweet potato noodles

A fun twist on traditional noodles

Serves 2 to 3

Vegan

Spiralizer needed

Lightly adapted from the curried peanut sweet potato noodles on Choosing Raw

Print recipe

Ingredients

2 medium sweet potato, peeled and spiralized

1/4 cup peanut butter

1/2 cup water

2 tbsp soy sauce

1 tbsp sweet chilli sauce, or 1/2 tbsp each chilli sauce + sweetener of choice

1 red onion, sliced

1 clove garlic, crushed

1 tsp fresh grated ginger

1 red pepper, sliced

1-1/2 cups bean sprouts

1-1/2 cups broccoli florets

Optional: 1/4 cup tofu pieces

Method

Set the spiralized sweet potatoes aside and whisk together the peanut butter, water, soy sauce and sweet chilli sauce in a small bowl or jug.

Heat a non-stick pan over medium-high heat and spray with oil if needed. Add the onion, garlic and ginger and stir fry until fragrant and starting to soften, a few minutes. 

Add about 1/2 of the satay sauce mix to your pan along with the sweet potato noodles and the red pepper. Reduce heat to medium-low and allow to cook for 8 to 10 minutes, stirring occasionally.

Add the bean sprouts and broccoli florets and allow to cook for a further 5 or so minutes.

Turn the heat off and allow the dish to stand for at least 15 minutes. Add tofu at the end and reheat before serving.

Have you spiralized sweet potato?!

Tweet

Pin It