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Sweet Potato Noodle Stir-Fry

Available in the Asian aisle of your supermarket, these healthy noodles will be a new family favourite! - by Rebecca O’Reilly
  • 09 Mar 2020
Sweet Potato Noodle Stir-Fry
Prep: 10 Minutes - Cook: 10 Minutes - Easy - Serves 4
Proudly supported by

TIP! The noodles, made from sweet potatoes, become translucent with a chewy texture once cooked. They’re available in the Asian section of supermarkets. For a spicy kick, add 1 tablespoon sriracha chilli sauce to the soy mixture. 

Ingredients

2 x 100g packets sweet potato glass noodles

350g broccoli, cut into small florets

2 tablespoon kecap manis

2 tablespoons soy sauce

1 teaspoon sesame oil

4 cloves garlic, crushed

300g packet shredded carrot

200g snow peas, trimmed, thinly shredded

6 green spring onions, thinly sliced

Chopped roasted cashews, to serve

Method

  1. Cook noodles according to packet directions.

  2. Meanwhile, place broccoli with 1 tablespoon water into a microwave-safe bowl with a lid. Microwave, covered, on High (100%) for about 50 seconds or until just tender. Drain.

  3. Combine kecap manis, soy, sesame oil and garlic in a small jug. Mix well.

  4. Heat an oiled, large wok over a high heat. Add broccoli and carrot. Stir-fry for about 2 minutes, or until carrot is just tender.

  5. Add noodles, snow peas, onions and soy mixture. Stir-fry for 2 minutes, or until hot.

  6. Serve sprinkled with cashews.

Rebecca O’Reilly
Rebecca O’Reilly is a contributor to New Idea Food.

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