- 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
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.
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.
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 |