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Ginger Satay Sweet Potato Noodles

I’m so excited about this recipe! I made it for lunch the other day and it was too good not to share. It’s made using spiralized sweet potato noodles which are great if you’re following a gluten-free or just trying to up your veggie intake. Rice noodles would work great in this as well if you don’t have a spiralizer. The noodles are tossed with sauteed mushrooms, peas and corn then coated in a fresh creamy ginger satay sauce. This recipe is a perfect weeknight meal as its so easy to throw together and uses only 7 ingredients and a few pantry staples. I love to make a double batch of satay sauce and use the leftovers as a dipping sauce for rice paper rolls or pour over stir-fried veggies.

I’ve added a link so you can download or print the recipes. Just click the print recipe link and a pdf version will pop up in a new window. Let me know what you think.

Ginger Satay Sweet Potato noodles                                                                      Print Recipe
Serves – 2   Time – 20 min

1 sweet potato or noodles of your choice
1 cup each of frozen peas, corn kernels and mushrooms
1/2 punnet of cherry tomatoes, halved
a handful of fresh coriander
1 avocado, halved
crispy shallots

Ginger Satay Sauce
2 Tablespoons of peanut butter
2 Tablespoons of fresh ginger, grated
200 ml coconut cream
juice of 1/2 a lemon
1 – 2 tablespoons of tamari
1 clove of garlic
1 teaspoon of coconut oil

To make the satay sauce add all the ingredients to a blender and blend into a smooth creamy sauce.
To make your noodles cut both tips off the sweet potato, this makes it easier to spiralize. Spiralize into noodles. If you’re using other noodles cook according to the packet instructions and set aside.
Add your sweet potato noodles and coconut oil to a large pan and gently fry over a medium heat until the sweet potato softens but still holds together – about 5 minutes. Set aside to cool slightly.
Roughly chop the mushrooms and add to the pan. Fry until starting to brown. If they look to dry add a touch more coconut oil. Add the peas and corn to the pan and fry until warmed through.
In a large bowl combine the noodles, veggies and 3/4 of the satay sauce. Toss together until everything is covered in the sauce.
Serve the noodles in two bowls topped with cherry tomatoes, coriander, crispy shallots, avocado and a drizzle of satay sauce.

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