Those sweet potato noodles are a great alternative to pasta if you’re following a gluten-free diet or simply if you love sweet potatoes. This recipe is the right mix between your preferred greens, colorful peppers and a fragrant creamy peanut satay sauce.
Spiralise the sweet potatoes to make the noodles or just buy sweet potato noodles. Cut the bell peppers into small strips.
Place a large pan or wok on medium heat and add a drizzle of sesame oil. Once the oil is warm, add the sweet potato noodles and the garlic. *Cook for 5 to 10 minutes.
Add the sliced peppers, the ginger, and a pinch of salt. Cook until the peppers are softened.
In a bowl, whisk together the peanut butter (be generous), the tahini, miso paste, rice vinegar, lime juice, a dash of almond milk, and a bit of salt. You can Add Siracha sauce if you are feeling spicy.
Once the sweet potato noodles begin to feel soft, add the spinach and the edamame beans to the pan.
When the spinach is cooked, you can serve the noodles into a bowl.
Top the Noodles with sesame seeds, a sprinkle of chili flakes, and crushed peanuts if your feeling crunchy.
Those noodles can be served cold on a sunny day outside as well as warm.
You can serve them and the veggies inside a bowl and gently add the sauce.
For extra taste, top the Noodles with sesame seeds, a sprinkle of chili flakes, and crushed peanuts if your feeling crunchy.