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Sweet potato noodles with a creamy peanut satay sauce

These noodles were quite a revelation to me. They’re so much heartier and more filling than zucchini noodles, and this satay sauce really brings them to life. It’s so incredibly creamy, with subtle hints of chile and tangy lime. Together they make for the best pick-me-up dinner, healthy but comforting and bursting with flavor. You will need a spiralizer for this recipe.



For the sauce:

  • 3 tablespoons crunchy peanut butter (or almond butter also works)
  • 5 tablespoons almond milk, plus more if needed
  • 1 teaspoon tamari
  • 1 teaspoon chili flakes
  • Juice of 1 lime
  • 1 teaspoon honey
  • A little olive oil, if needed

For the noodles:

  • Olive oil
  • 1 celery stalk, finely chopped
  • 5 garlic cloves, crushed
  • 2.5 centimeters fresh ginger, finely grated
  • Pinch of salt
  • 255 grams mushrooms, thinly sliced
  • 2 small sweet potatoes, about 200 grams each, peeled and spiralized
  • 3/4 cups baby spinach


  1. 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. Add salt to taste.
  2. Heat one tablespoon of oil in a large frying pan, then add the celery, garlic, ginger and salt and sauté over low heat until the celery is softening. Add the mushrooms once the pan has been bubbling for a couple of minutes.
  3. After a minute or so more, add the sweet potatoes and cook for about ten minutes. 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.

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