Sweet potato noodles with lime satay sauce

Posted: July 21, 2017

Sweet potato noodles are an excellent substitute for grain-based ones, and you can make them soft or al dente as you prefer. This recipe takes about ten minutes to make.

INGREDIENTS

2 sweet potatoes, peeled and spiralised

2 cups mushrooms, sliced

4 cloves garlic, smashed or cut small

1 coin of ginger, peeled and chopped very small or smashed

2 handfuls spinach

1 handful fresh coriander, chopped

FOR THE SAUCE

2 heaped tablespoons peanut butter

juice of 1 lime

1 tablespoon tamari

A pinch of salt (optional)

1/2 tablespoon agave syrup

1/2 cup almond milk

Heat a splash of water in a wok; you can also add a tablespoon of peanut oil. When it is steaming, add the sweet potatoes, mushrooms, garlic and ginger. Cook until softened (about 5-10 minutes). Add the spinach and stir in to wilt.

Meanwhile, blend the ingredients for the sauce in a small blender. When the noodle mixture is cooked, serve with the sauce drizzled over the top and sprinkle with coriander.

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Here in Cornwall the blackberries are just starting, and there are apples to scrump from the track down to the beach - good for counteracting all the pasties and ice cream we've been eating 😬 - so it seems a good time to mention that:

- apples may seem everyday, but they contain thousands of phytochemicals which work synergistically, boosting each other's power. The vitamin C content in an apple isn't very high, for instance, but is worth three 500mg vitamin C pills thanks to the other micronutrients that come with it. And a fresh-picked apple is worth two cold-storage supermarket apples, so now is a good time to be eating them.

- the rich colour of blackberries and other berries indicates high concentrations of antioxidant, antiinflammatory, anticancer polyphenols. No chance of getting scurvy with these around 💜

If you are after a wheat and/or dairy free crumble, I love oats and almond flour for the topping, and Alpro soya custard to go with it.
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