Sweet Potato Noodles with Cashew Butter and Spinach
Serves: 2
Gluten Free Quick Make Vegan Friendly
This quick and easy Asian inspired twist on traditional noodles is perfect for a mid-week meal. If you don't have a spiralizer, don't worry, it will still taste just as good chopped or sliced.
Ingredients:
2 tsp oil 1 garlic clove, minced or finely grated 2cm ginger, finely grated 1 tbsp soy or Meridian Tamari sauce 2 tbsp Meridian cashew butter 150ml vegetable stock 2 sweet potatoes, spiralized 2 handfuls baby spinach small bunch chives, chopped pinch of chilli flakes (optional)method:
- In a large frying pan or wok heat the oil and gently cook the garlic and ginger for one minute.
- Add the sweet potato and toss well. Stir in the soy, Meridian cashew butter and stock then season.
- Cook for five minutes then add in the spinach and chives. Stir to wilt the vegetables, check the seasoning and serve sprinkled with a few chilli flakes.
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