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Satay sweet potato noodles (v, gf)

A fun twist on traditional noodles!

Serves 2 to 3.


Spiralizer needed.

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

Original post (with pictures) here.


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


1. 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.

2. 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. 

3. 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.

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

5. Turn the heat off and allow the dish to stand for at least 15 minutes and preferably closer to 30. Add tofu at the end, if using, and reheat before serving.