Spicy Sweet Potato Noodles

Name: Spicy Sweet Potato Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 300 g sweet potato, peeled and cut into chunky dice (1 medium potato / ~ 2 cups when diced); 2 tbsp oil, divided; 3 spring onions, sliced; 2 cloves garlic, minced; 1 mild red chilli, finely chopped; 75 g (~ 1/2 cup) cashew nuts, roughly chopped; 1 tbsp soy sauce; 1 tsp sriracha or other favourite hot chilli sauce (or more to taste); 1 tsp honey; 1 tsp peanut butter; 2 tbsp water; 3 medium tomatoes, cut into wedges; 300 g (~ 2 cups) straight-to-wok noodles (or dried noodles that you’ve pre-boiled); Black pepper; Few sprigs fresh coriander (cilantro), roughly chopped

by Becca

2 people

35 min

These spicy sweet potato noodles are absolutely jam-packed with flavour!

Sweet and spicy is one of the best flavour combinations there is, in my opinion – think sweet chilli sauce, that kind of thing. Somehow the sweetness offsets the spiciness, and you end up with a really enjoyable heat, rather than a heat that brings tears to your eyes. And when that sweetness comes from crispy roasted sweet potatoes, it’s even better! These spicy sweet potato noodles are the perfect spicy-sweet dinner – so full of flavour.

While the sweet potato is roasting in the oven, you can cook up the sauce in a wok or big frying pan. It’s a classic combination of soy sauce, honey, sriracha, and a tiny bit of peanut butter to make it extra rich. So delicious!

Spicy Sweet Potato Noodles

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Recipe details

Yield 2 people
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

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Per serving

% Daily value

Ingredients

300 g sweet potato, peeled and cut into chunky dice (1 medium potato / ~ 2 cups when diced)
2 tbsp oil, divided
3 spring onions, sliced
2 cloves garlic, minced
1 mild red chilli, finely chopped
75 g (~ 1/2 cup) cashew nuts, roughly chopped
1 tbsp soy sauce
1 tsp sriracha or other favourite hot chilli sauce (or more to taste)
1 tsp honey
1 tsp peanut butter
2 tbsp water
3 medium tomatoes, cut into wedges
300 g (~ 2 cups) straight-to-wok noodles (or dried noodles that you’ve pre-boiled)
Black pepper
Few sprigs fresh coriander (cilantro), roughly chopped

Instructions

Toss the diced sweet potato in a dash of oil, and spread it out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until soft and crispy on the edges.
A few minutes before the sweet potato is ready, begin the sauce. Heat another dash of oil in a wok or large frying pan, and add the spring onions, garlic, chopped chilli, and chopped cashew nuts. Cook over a medium-low heat for a couple of minutes, stirring regularly, until fragrant. Then add the soy sauce, sriracha, honey, peanut butter, and water, and mix well to combine. Allow to cook for another minute or so until it's thick and sticky.
Add the tomato wedges, cooked noodles, and roasted sweet potato, and mix to combine. Season to taste (you probably won't need any salt, as soy sauce is salty), and serve topped with fresh coriander (cilantro), and extra spring onions and cashew nuts if desired.

Comments

Marjorie on Apr 06, 2022

Sounds delicious. Will try it.

1 Reply
EGShopper on Apr 06, 2022

Sounds tempting but that is carb overkill. The noodles is already high in carbs, then load it with more carbs. I suppose the fiber on the sweet potatoes cancel out some of the carbs 😀.

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