Sweet Potato Noodles with Lemongrass Satay Sauce
This recipe is gluten free, vegan, oil free and unbelievably delicious!
About This Recipe
When it comes to eating out I am always very adventurous and insist on trying something new on the menu.
That is, for every cuisine except Thai food. About two years ago I ordered satay noodles for the first time in a rundown Thai restaurant and was instantly in love.
There was something so perfect about the coco-nutty peanut sauce mixed with some fresh vegetables and soft rice noodles.
Since then, I haven’t been able to order anything else.
It was only a matter of time before I set about creating my own perfect satay sauce.
Of course this was going to happen with a little less sugar and oil and a little more freshness from lemongrass, ginger and lime.
To take this dish to another level, I decided to spiralise some sweet potatoes into noodles.
If you haven’t experienced these noodles before you are in for a treat.
Feel free to use regular rice noodles if you prefer (or don't have a spiraliser), or spiralise any other firm vegetable such as white potato or carrot.
Serve this meal to your nearest and dearest for a creamy and filling yet fresh and full-flavoured bowl of happiness!
Sweet potato noodles with lemongrass satay sauce
You Will Need:
Lemongrass Satay Sauce
- 1 stalk lemongrass, very finely chopped or minced
- 5cm knob of ginger, grated
- 1/2 cup coconut cream
- 1/2 cup natural peanut butter
- 2 tbsp tamari or soy sauce
- 1 tsp rice wine vinegar
- juice of 1 large or 2 small limes
- 1 tbsp maple syrup
- 1/4 cup water
Sweet Potato Noodles
- 3 -4 small sweet potatoes (look for thinner ones if your spiraliser is narrow)
- pinch salt
To Serve
- 1/2 cup coriander, chopped
- 1/4 cup roasted peanuts, chopped
How To:
- Preheat the oven to 180˚C (350˚F)
- In a small pan, gently heat 1 tablespoon of the coconut cream with the lemongrass and ginger. Allow the flavours to infuse for a few minutes
- Add all remaining ingredients for the sauce and gently heat, stirring to combine
- Taste sauce for sweetness and add more maple syrup if desired. Thin out with more water if sauce is too thick
- Meanwhile, spiralise the sweet potatoes and spread out over two baking trays. Sprinkle with salt and place in the oven for 10 minutes until some of the edge pieces are just starting to brown
- Divide noodles among 4 bowls and top with a generous spoon of satay sauce and a sprinkling of crushed peanuts and coriander. Enjoy!
About The Author - Tamika Woods
