Sweet Potato Noodles with Cashew Butter and Spinach
Serves: 2
Gluten FreeQuick MakeVegan 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 oil1 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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