(Gluten and Dairy Free, Vegan)
Sweet Potato Noodles with Cashew Butter and Spinach
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.
Serves: 2
Takes: 15 minutes
What you need:
2 tsp oil
1 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)
What you do:
In a large frying pan or wok heat the oil and gently cook the garlic and ginger for 1 minute.
Add the sweet potato and toss well. Stir in the soy, Meridian cashew butter and stock then season.
Cook for 5 minutes then add in the spinach and chives. Stir to wilt the vegetables, check the seasoning and serve sprinkled with a few chilli flakes.
Recipe suitable for a vegan diet.
Please credit: www.meridianfoods.co.uk