Creamy satay noodles meet golden roasted sweet potato. A super comforting, nutty midweek win that’s big on flavour, light on effort.
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Serves
4
Sweet Potato
Red Pepper
Garlic
Fresh Ginger
Rice Noodle
Sunflower Oil
For the Satay Sauce
Smooth Peanut Butter
Soy Sauce
Honey
Mild Curry Powder
Coconut Milk
Lime
To Serve
Spring Onion
Cucumber
Salt
Serves
4
Sweet Potato
Red Pepper
Garlic
Fresh Ginger
Rice Noodle
Sunflower Oil
For the Satay Sauce
Smooth Peanut Butter
Soy Sauce
Honey
Mild Curry Powder
Coconut Milk
Lime
To Serve
Spring Onion
Cucumber
Salt
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Step 1.
1 Adult Serving = 2 Kids Servings
Heat the oven to 180°C.
Step 2.
Peel the sweet potatoes and cut into bite-sized chunks. Slice the pepper into thin strips. Tip both into a large baking tray, drizzle with sunflower oil and a pinch of salt, then roast for 25 mins until soft and golden.
Step 3.
Meanwhile, finely grate the garlic and ginger.
Place a small saucepan over a medium heat with a splash of sunflower oil. Gently cook the garlic and ginger for 2 mins. Add the peanut butter, soy sauce, honey, curry powder, coconut milk and lime juice. Stir until smooth and gently warmed through, about 3-4 mins, then remove from the heat.
Step 4.
Cook the rice noodles following pack instructions. Drain, then rinse under cold water to stop them sticking.
Step 5.
Thinly slice the spring onion. Slice the cucumber into half-moons.
Step 6.
Toss the noodles with the satay sauce and a splash of water to loosen it slightly (it will thicken as it cools).
Step 7.
Serve up!
Kids Plate: Dish out the noodles and top with the roasted sweet potato and peppers, and cucumber.
Parents Plate: Do the same and add the extra garnish of sliced spring onion.
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