Stir Fry Teriyaki TiNDLE with Vegetable Udon
Sweet and spicy is one of the best flavour combinations there is, in my opinion - think sweet chilli sauce, that kind of thing. Somehow the sweetness offsets the spiciness, and you end up with a really enjoyable heat, rather than a heat that brings tears to your eyes. And when that sweetness comes from crispy roasted sweet potatoes, it's even better! These spicy sweet potato noodles are the perfect spicy-sweet dinner - so full of flavour.
INGREDIENTS
- 300 g sweet potato, peeled and cut into chunky dice (1 medium potato / ~ 2 cups when diced)
- ▢2 tablespoon oil, divided
- ▢3 spring onions, sliced
- ▢2 cloves garlic, minced
- ▢1 mild red chilli, finely chopped
- ▢75 g (~ ½ cup) cashew nuts, roughly chopped
- ▢1 tablespoon soy sauce
- ▢1 teaspoon sriracha or other favourite hot chilli sauce (or more to taste)
- ▢1 teaspoon honey
- ▢1 teaspoon peanut butter
- ▢2 tablespoon water
- ▢3 medium tomatoes, cut into wedges
- ▢300 g (~ 2 cups) straight-to-wok noodles (or dried noodles that you’ve pre-boiled)
- ▢Black pepper
- ▢Few sprigs fresh coriander (cilantro), roughly chopped
NUTRITION FACTS
Serving Size 1 Tray (392g) Amount Per Serving
Calories
451
Total Fat
19g Saturated Fat 11g Trans Fat 0g Cholesterol 110mg Sodium 680mg Total Carbs 51g Dietary Fibre 6g Total Sugars 7g Added Sugars 0g Protein 13g Calcium 90mg Iron 3.6mg Potassium 2470mg Vitamin D 0mcg
HK$88.00Price