Deliciously Ella with Friends by Ella Mills RRP $29.99 published by Hachette Australia on 31 January 2017
“These noodles were quite a revelation to me. They’re so much heartier, more filling and more like conventional pasta than everyone’s favourite courgette noodles, and this satay sauce really brings them to life. It’s so incredibly creamy, with subtle hints of chilli and tangy lime. Together they make for the best pick-me-up dinner, healthy but comforting and bursting with flavour. You will need a spiraliser for this recipe.” p.86
SWEET POTATO NOODLES WITH A
CREAMY PEANUT SATAY SAUCE
FOR THE NOODLES
1 celery stick, finely chopped
5 garlic cloves, crushed
2.5cm root ginger, finely grated
pinch of salt
250g mushrooms, thinly sliced
2 small sweet potatoes, about 200g each, peeled and spiralised
100g baby spinach
FOR THE SAUCE
3 tablespoons crunchy peanut butter
(or almond butter also works)
70ml almond milk, plus more if needed
1 teaspoon tamari
1 teaspoon chilli flakes
juice of 1 lime
1 tsp honey
a little olive oil, if needed
Heat a glug of oil in a large frying pan, then add the celery, garlic, ginger and salt and sauté over a low heat until the celery is softening. Add the mushrooms once the pan has been bubbling for a couple of minutes.
After a minute or so more, add the sweet potatoes and cook for about 10 minutes.
COMFORT & SPICE
Next, make the satay sauce. Simply place all the ingredients in a blender and blend until smooth, adding oil if it helps to process the sauce, then add salt to taste.
Once the noodles and mushrooms are tender, add the spinach and the satay sauce. Stir until the spinach has wilted and the sauce is warm. If the sauce feels a little thick, add a splash of water, olive oil or almond milk and stir it in until it reaches your desired consistency.
Slice the ends off the sweet potatoes to create flat surfaces at either end before spiralising, it makes the process so much easier!