This is a recipe that I adapted from a trashy magazine I was reading in the waiting room at the burns unit back in Sydney. We had one of those moments where the planets aligned and we had pretty much every single ingredient we needed on hand, so this was perfect. Billy claimed it was his favourite meal in ages (though he says that quite regularly) and at the shops the other day, he disappeared and came back with a packet of fried noodles…subtle hint.
Crunchy Sweet Potato Noodle Salad
1 large sweet potato, cubed
100g fried noodles
2 Tbsp oil
1 Tbsp ginger, minced
3 cloves garlic, minced
1/3 cup coconut milk
2 Tbsp lime juice
2 tsp brown sugar
2 tsp red curry paste
Dash of chili flakes
2/3 cup peanuts, toasted
1 cup coriander, chopped roughly
Heat 1 Tbsp oil in a pan and saute the ginger and garlic until golden. Transfer to a bowl or jug and allow to cool. Add coconut milk, lime juice, sugar and red curry paste and whisk together with a fork. I got a bit more of the coconut cream than intended, so added a little water to thin the dressing out. Salt to taste, then set aside.
Heat the other tablespoon of oil in the pan and add sweet potato, cooking over med-low for a couple of minutes. Add a dash of water and cover, allowing the potato to steam a little. Once softer, remove the lid, add a pinch of salt and a (generous) pinch of chili flakes and continue to cook uncovered until the edges are nice and golden and a bit crispy. If you have access to one, you could oven-cook the potato by drizzling it with oil, tossing with the salt and chili and baking for 20-30mins, until tender.
Combine noodles, potato, half the coriander and half the peanuts in a bowl. Pour over dressing and toss to combine. Top with the rest of the coriander and peanuts. We also sprinkled some fried shallots on top as an afterthought. Eat immediately. Yummo.