Waitrose and Partners
Sweet potato curry noodles

Sweet potato curry noodles

Bold, Thai-inspired flavours make this noodle bowl just the thing for cold winter nights.

3 out of 5 stars(3) Rate this recipe
VeganVegetarian
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • 600g pack Waitrose Evangeline Sweet Potatoes, peeled and cut into 2cm cubes
  • 2 tbsp sunflower or vegetable oil
  • ½ x 25g coriander
  • 40g ginger, peeled and roughly chopped
  • 400g can Essential Coconut Milk
  • 1 tbsp vegan fish sauce alternative (or light soy sauce)
  • 1 tsp maple syrup (or caster sugar)
  • 200g pack dried folded rice noodles
  • 200g pack trimmed sugar snap peas
  • Thai basil leaves, Cooks’ Ingredients Crispy Fried Onions and lime wedges, to serve (optional)

Method

  1. Preheat the oven to 220°C, gas mark 7. Toss the cubed sweet potatoes with 1½ tbsp oil and spread evenly over a large baking tray. Season and roast for 25 minutes, stirring halfway.

  2. Meanwhile, in a food processor, whizz the coriander and ginger until very ­ nely chopped. Heat the remaining ½ tbsp oil in a large frying pan over a medium-high heat, then add the coriander and ginger mix; cook, stirring, for 2 minutes. Add the coconut milk, fish sauce alternative and maple syrup; season and simmer for 3-5 minutes. While the sauce is simmering, prepare the noodles according to pack instructions.

  3. Add the sugar snaps to the coconut sauce and simmer for a final 2 minutes until piping hot, then divide the sauce and sugar snaps among 4 shallow bowls. Top each with a swirl of noodles, then scatter over the roasted sweet potatoes. Top with Thai basil leaves, crispy fried onions and lime wedges to squeeze over, if liked

Cook’s tip

Leftovers

You can use any green vegetables you have to hand in this dish – Tenderstem broccoli, shredded cabbage or green beans would all work well.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,420kJ/ 578kcals

Fat

25g

Saturated Fat

17g

Carbohydrates

75g

Sugars

13g

Fibre

7.4g

Protein

8.3g

Salt

1.5g

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