Sometimes you stumble across a recipe that is such a revelation but at the same time is so darn obvious that you wonder why you hadn’t made it sooner, these Sweet Potato Noodles with Satay Sauce are exactly that. Oh. my. goodness.
Oh. my. goodness.
This is lunchtime heaven. In fact, I made this at lunch time today, thought they looked pretty good, snapped a few photos and just had to share with you immediately. I am that darn excited about this recipe.
Why the excitement?
Because this recipe is all of my favourite things – insanely deliciously AND easy to make.
I remember spotting something on Pinterest a while ago that featured sweet potato noodles. I recall thinking “yum, that looks good but I’m not in the market for a spiraliser right now”. I saved the pin to a food board and went about my life as usual.
Sure, I have been fully aware of the courgetti trend and all things spiralised. I get it. It makes sense. It’s been a total revelation for some people, especially if you can’t eat wheat but still want to enjoy pasta or noodle style dishes.
But for the most part I’m not really a huge vegetable fan, and courgettes are just not my bag.
In fact, I am a reformed fussy eater. Growing up I barely ate more than chicken nuggets and fish fingers – yes I was one of those kids. However, as an adult I’ve slowly branched out into other food stuffs and ended up with a rather decent palette.
With that in mind, I want to assure any of the fussy eaters out there that THIS is exactly the kind of recipe that helps you get into vegetables.
And that is because it helps you deal with the textures of vegetables all the while satiating your taste buds with incredible flavours. Essentially, I adapted to eating more veg by smothering it all in delicious sauces and dressings.
Turns out this dish is perfect for a working lunch. It’s vegan so a winner for all those non-meat-eating folks. It’s super easy to whip together, and it’s surprisingly filling. I often get peckish in the mid-late afternoon after lunch but this has kept me feeling full and satisfied despite it not looking like the largest portion.
I never thought I’d see the day when I’d choose to eat a plate of vegetables for lunch.
‘Who am I and what did you do with the nuggets?’
Anyway, let’s get to the recipe.
Essentially this is thin strips of sweet potato made to resemble noodles. You can buy a spiraliser from somewhere like Amazon if you fancy getting creative with other veg as well. Or you can cheat like me and pick up a bag of the ready made stuff from Sainsbury’s (I’ve not checked the other supermarkets yet).
The satay sauce is another cheat option, I use the pure peanut butter from a brand such as Meridian or Pip and Nut, so it has no added extras in. Then it’s simply a case of adding some garlic puree, salt and water to a blender. Whizz the lot together and you have a sauce. Hoorah!
I made a basic version of this for lunch, but using this as a starting point you could totally jazz it up with any of your favourite vegetables. I chose kale as I like the texture and it makes me feel healthy. You could use spinach, broccoli or pak choi.
If you cannot go a meal without meat try sprinkling with pancetta or crumbled up crispy bacon. Even a simple roast chicken breast might go nicely with this.
I’m a bit of a peanut-butter-aholic anyway so anything with nuts in is a winner with me. But now I’ve realised how simple it is to make satay sauce I can see myself smothering ALL OF THE FOOD with it. Yep.
I’m including cup measurements below as I have got these nifty measuring spoons set from Joseph and Joseph, and now I get how easy it is to things like this the American way! But I did include rough metric measurements as well.
1 cup – 250ml – Whole Smooth Peanut Butter (choose one that doesn’t have added sugar, salt, oil, etc.)
1 cup – 250ml – Water
1-2tsp Garlic Puree
Sweet Potato Noodles (large handful per person)
1 tbsp Vegetable Oil
Fresh Curly Kale (handful per person)
Fresh Coriander Leaves (to taste – I did about 1tbsp)
Salt and Pepper, for seasoning
To make the satay sauce – combine the peanut butter, half of the water, salt and garlic puree in a small blender. Whizz until smooth. A bit at a time add some of the remaining water and whizz again until you get the gloopy consistency you desire.
In a large non-stick frying pan or wok heat the oil on a high heat. Add the sweet potato noodles and reduce the heat to medium. Cook for about 8 – 10 minutes or until the noodles start to soften and brown. Stir regularly.
Meanwhile, parboil the kale until tender. Drain and set aside.
When the sweet potato noodles are cooked, remove the pan from the heat and add half of the satay sauce, kale and coriander. Toss together.
Season with salt and pepper to taste and serve with an extra drizzle of satay sauce as desired.