Deliciously Ella's sweet potato noodles with a creamy peanut satay sauce recipe
CLEVER COOKING
Slice the ends off the sweet potatoes to create flat surfaces at either end before spiralising, it makes the process so much easier.
Recipe extracted from Deliciously Ella With Friends by Ella Mills, published by Yellow Kite © Ella Mills 2017
Photo credit: Claire Winfield
Ingredients
For the noodles- 1 celery stick, finely chopped
- 5 garlic cloves, crushed
- 2.5 cm root ginger, finely grated pinch of salt
- 250 g mushrooms, thinly sliced
- 2 small sweet potatoes, about 200g each, peeled and spiralised
- 100 g baby spinach
- 3 tbsp crunchy peanut butter (or almond butter also works)
- 70 ml almond milk, plus more if needed
- 1 tsp tamari
- 1 tsp chilli flakes
- 1 juiced lime
- 1 tsp honey
- 1 olive oil, as needed
Details
- Cuisine: Eastern
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
1) Heat a glug of oil in a large frying pan, then add the celery, garlic, ginger and salt and sauté over a low heat until the celery is softening. Add the mushrooms once the pan has been bubbling for a couple of minutes.
2) After a minute or so more, add the sweet potatoes and cook for about 10 minutes.
3) Next, make the satay sauce. Simply place all the ingredients in a blender and blend until smooth, adding oil if it helps to process the sauce, then add salt to taste.
4) Once the noodles and mushrooms are tender, add the spinach and the satay sauce. Stir until the spinach has wilted and the sauce is warm. If the sauce feels a little thick, add a splash of water, olive oil or almond milk and stir it in until it reaches your desired consistency.
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