Sweet Potato Noodles in a Peanut Sauce

5 from 8 votes

Sweet potato noodles and veggies cooked in an Asian influenced peanut sauce.

Prep Time15

Cook Time20

Total Time35

Course: Main Meal

Cuisine: Asian Inspired

Servings:

Calories: 351kcal

Author: Amy

1 tablespoon Vegetable Oil
2 Onions halved and finely sliced
1 teaspoon Minced Garlic
1 Red Bell Pepper (capsicum) cut into thin strips
2 small Carrots grated
2 medium Sweet Potato spiralized / grated into noodles (mine were 550g after spiralized and around 5 cups worth)
1 cup (145g) Frozen Peas

In a large nonstick frying pan, heat the oil over medium heat and add the onion. Cook for a couple of minutes before adding the garlic, carrots and bell peppers. Allow to cook, over low heat, for 6-8 mins - until the vegetables have softened.
Meanwhile, as the vegetables are softening, add the sauce ingredients to a jar/bowl and whisk until combined.
Add the sauce to the vegetables and stir. Then add the sweet potato noodles and gently toss to coat in the sauce. Add the peas, cover and cook over a gentle heat for approx. 10 mins. Keep checking every couple of minutes to make sure the sauce/noodles aren't catching/burning. Add more stock if needed.
Stir in the coriander (cilantro) and the lime juice
Dish up and sprinkle with the crushed nuts.

GINGER - I use minced ginger from a jar and found 1 tablespoon was a good amount for my family. You may wish to start with 1tsp, taste the sauce and add more if you like the ginger flavour. Freshly minced may also be stronger in flavour.

A non-stick pan works best for this recipe.

Refrigerate leftovers, in an airtight container, for up to two days.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.