Some of you may know about my obsession with veggie noodles and my spiralizer! I really do love making noodles out of vegetables, it never does cease to amaze (and amuse) me. It’s also so incredibly nutritious, far more so than any noodles you buy at the supermarket. I often use my spiralizer to make zucchini noodles, which you may see pop up on many a blog and recipe website. However, something I’ve never seen is sweet potato noodles… so, of course, I had to experiment, and guess what, they are even more delicious! I honestly can’t get enough of the way the sweet potato noodles melt in your mouth, they are so soft and sweet – perfect comfort food material. The spinach and mushrooms soak up the amazing flavours of the tahini sauce which is just the most amazing burst of flavour. This whole dish comes together really quickly and really does wow.
2 sweet potatoes
1 punnet mushrooms
1 bag spinach
1 red onion
TAHINI-TAMARI AND LEMON STIR-FRY SAUCE:
3 tbsp light – tahini
2 tbsp tamari
1 tbsp hot water
Start by making the sauce. Combine all the ingredients and mix until smooth. Set to the side.
Peel the sweet potatoes, and using a spiralizer turn them into noodles. If you don’t have a spiraliser you can try to use a peeler and make long ‘spaghetti’ like strips, but this will not work as well!
Wash the mushrooms, and chop into smaller chunks.
Wash the spinach.
Chop the onion.
Time to multitask! In a frying pan add the mushrooms and onion, with a drizzle of olive oil, stir fry until cooked. Add the spinach and sauce.
In another frying pan add a drizzle of olive oil and the sweet potato noodles cook until really soft, around 5-10 minutes.
Heat the mushroom spinach mix up again. Plat the noodles and pour over the veggies! Enjoy!