I was actually unsure about these noodles on the first night I had them. However, the leftovers I took to work the next day were great. I think the overnight sitting time allowed the noodles to soak up more flavours and soften a little. You could achieve the same result by making more sauce (which Gena actually did) and allowing the noodles to stand a bit before serving. I have updated my recipe to incorporate these changes.
I think we've all heard about spiralized courgette / zucchini, but spiralized sweet potato is a new concept for me. It gives a different result to the courgette equivalent, as you will have cooked noodles instead of raw ones and a noodle that is heartier than courgette can provide. If you want a fun basis for a summer salad, courgette noodles (or my adored beetroot noodles) are a great choice. However, if you want something that has the satisfaction and comfort of traditional noodles, but with a greater vegetable dose, sweet potato noodles are a brilliant option.
I adapted Gena's recipe lightly, mostly guided by what I had to hand in the kitchen and my own stir fry preferences. I did make less sauce but would change that next time (and the recipe below shows increased sauce quantities). I added bean sprouts, which I'd recommend, and a bit of tofu, which is optional.
Satay sweet potato noodles
A fun twist on traditional noodles
Serves 2 to 3
Lightly adapted from the curried peanut sweet potato noodles on Choosing Raw
2 medium sweet potato, peeled and spiralized
1/4 cup peanut butter
1/2 cup water
2 tbsp soy sauce
1 tbsp sweet chilli sauce, or 1/2 tbsp each chilli sauce + sweetener of choice
1 red onion, sliced
1 clove garlic, crushed
1 tsp fresh grated ginger
1 red pepper, sliced
1-1/2 cups bean sprouts
1-1/2 cups broccoli florets
Optional: 1/4 cup tofu pieces
Set the spiralized sweet potatoes aside and whisk together the peanut butter, water, soy sauce and sweet chilli sauce in a small bowl or jug.
Heat a non-stick pan over medium-high heat and spray with oil if needed. Add the onion, garlic and ginger and stir fry until fragrant and starting to soften, a few minutes.
Add about 1/2 of the satay sauce mix to your pan along with the sweet potato noodles and the red pepper. Reduce heat to medium-low and allow to cook for 8 to 10 minutes, stirring occasionally.
Add the bean sprouts and broccoli florets and allow to cook for a further 5 or so minutes.
Turn the heat off and allow the dish to stand for at least 15 minutes. Add tofu at the end and reheat before serving.