Women’s Fitness Australia — May 2017

NOODLES

olive oil

1 celery stick, fi nely chopped

5 garlic cloves, crushed

2.5cm root ginger, fi nely grated

pinch of salt

250g mushrooms, thinly sliced

2 small sweet potatoes, about 200g

each, peeled and spiralised

100g baby spinach

SAUCE

3 tbs crunchy peanut butter (or

almond butter also works)

70ml almond milk, plus more

if needed

1 tsp tamari

1 tsp chilli fl akes

juice of 1 lime

1 tsp honey

a little olive oil, if needed

1 Heat a glug of oil in a large frying

pan, then add the celery, garlic,

ginger and salt, and sauté over a low

heat until the celery is softening. Add

the mushrooms once the pan has

been bubbling for a couple of minutes.

2 After a minute or so, add the sweet

potatoes and cook for 10 minutes.

3 Next, make the satay sauce. Simply

place all the ingredients in a blender

and blend until smooth, adding oil

if it helps to process the sauce, then

add salt to taste.

4 Once the noodles and mushrooms

are tender, add the spinach and the

satay sauce. Stir until the spinach

has wilted and the sauce is warm.

If the sauce feels a little thick, add

a splash of water, olive oil or almond

milk and stir it in until it reaches your

desired consistency.

Sweet potato noodles with a

creamy peanut satay sauce

SERVES ‰ V DF

These recipes have

been extracted

from Deliciously

Ella with Friends

(Hachette

Australia, $29.99).

womensfitness.com.au womensfitnessaustralia @womensfitnessmag @womensfitnessau 95

EatFIT

You will need a spiraliser for

this recipe. Slice the ends

of the sweet potatoes

to create fl at surfaces

at either end before

spiralising – it makes the

process so much easier!