When I first started properly cooking for myself at university, I started making sesame noodles with almond butter and adding them to my stir fries for a tasty twist on a staple meal. Since receiving a spiraliser for Christmas, I have been adding as many vegetables to my meals in the form of noodles and spaghetti as I can. Carrots and courgettes are the most popular choices, so I decided to try my hand at sweet potato noodles. Sweet potatoes are rich in beta carotene, which gets converted into vitamin A in out bodies. Fat is supposed to help with the uptake of beta carotene (see here) and so the peanut butter and coconut cream in this make a great pairing. Mushrooms add a small amount of protein and go beautifully with the noodles.
I did have a debate about whether or not this should be labelled in my healthy on a budget series as it uses a spiraliser. However, you can peel or finely chop the sweet potato, buy pre-prepared sweet potato noodles. That being said, the OXO spiraliser that I use is pretty good, is really inexpensive and takes up virtually no room in small kitchens.
Ingredients -serves 2 as a light lunch or side
- 2 medium sweet potatoes
- 200g chestnut or button mushrooms (about 6-8 mushrooms)
- Thumb-sized piece of ginger, peeled and grated/chopped
- Clove of garlic, minced/chopped
- 2 tbsp peanut butter
- 3 tbsp coconut cream, or the top layer of full fat tinned coconut milk
- Coconut oil
- Soy or tamari sauce