Sweet potato as a noodle! So quick and easy to make and so much flavour and vegetable in one bowl. It also reheats really well so you can take your leftovers to work, meal prep sorted!

I’ve been wanting to try sweet potato noodles for a while and couldn’t decide whether to go with a pasta or stir fry. I figured I love sweet potato with ginger, chilli and soy any way so why not go with the stir fry. No regrets. This was excellent and so quick! The noodles are just sweet potato that has been peeled then whizzed through a sprialiser to create lovely long noodles. You don’t need to pre cook them before stir frying as they will get to just the right point of tenderness while you stir fry them. You want them ‘al dente’.

I recently got a new spiraliser attachment for my Kitchen Aid – so much easier than a hand held one. My hand held one was great for zucchini but anything bigger or firmer was a little difficult. This new fan dangled one is a dream.

You could throw in lots of other vegetables if you’ve got them on hand, carrots, snow peas, corn and capsicum would all work well. You could also stir fry omelette through it rather than having the boiled egg. Or if you want to put some meat in there some chicken, pork or turkey mince stir fried with the ginger and garlic at the start of the recipe would be delicious. I’ll be trying that next and updating the recipe.

Serves 4

Ingredients

2 tsp oil (olive, coconut or rice bran all work)

2 cloves garlic, crushed

2 tsp ginger, grated

1 tbs coriander root, finely sliced

1 tsp finely chopped red chilli

1/4 cup finely chopped spring onion

4 medium sweet potatoes, peeled and spiralised into noodles.

1 cup shredded cabbage or brussel sprouts

1 cup green beans, chopped into thirds

1 head of broccoli cut into small florets

2 bunches of asparagus, chopped into thirds, tips separated

1 Tbs soy sauce

a few drops sesame oil

2 Tbs spring onions, finely sliced

2 boiled eggs (cooked to your liking)

1/4 cup coriander leaves

1 Tbs almond flakes, toasted

2 lime wedges to serve

(optional: a few crispy shallots, to serve)

Directions

Heat oil in a wok or large fry pan. Add garlic, ginger, chilli and spring onions and stir fry until fragrant – a few minutes. Add the brussel sprouts/cabbage and stir fry for 1 minute.

Add the sweet potato ‘noodles’ and stir fry for 2 minutes. Add the green beans and asparagus (not the tips) and cook for a further minute. Add the broccoli and asparagus tips and cook for a further minute

Add the soy sauce and sesame oil and a little water if things are sticking. Stir fry for 1 minute until the sauce is coating the noodles.

Divide between two bowls and top with the extra spring onions, almond flakes, lime, the egg (sliced in half) and the spring onions.

HH. x