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Sweet potato noodles with ginataan sauce and red cabbage slaw


Roasted sweet potato:

  • 2 small (325 g) sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon (20 g) vegetable oil
  • Pinch of salt
  • 225 grams (about 1/3 of a 600g pkg) sweet potato noodles

Ginataan sauce:

  • 2 tablespoons (30 ml) vegetable oil
  • 1 large (260 g) onion, roughly chopped
  • Pinch of salt
  • 2-inch piece (35 g) of ginger, roughly chopped
  • 4 cloves (20 g) garlic
  • 1 piece (2 g) Thai chili, seeds in, roughly chop
  • 400 ml can of coconut milk
  • 1 tablespoon (15 ml) fish sauce

Cabbage cilantro slaw:

  • 1/4 small (80 g) red cabbage, shredded
  • 8 sprigs cilantro, leaves picked from stems
  • Juice of half a lime
  • 1 teaspoon (5 ml) fish sauce
  • Pinch of salt


  • Chopped peanuts
  • Cilantro sprigs
  • Lime wedges
  • Sliced Thai chilis


  1. For the sweet potato, preheat oven to 400°F (200°C).
  2. In a large bowl, toss sweet potato with oil and season with salt. Spread out on parchment paper-lined baking sheet.
  3. Roast in oven until golden brown and tender, about 18 to 20 minutes, stirring and rotating as needed.
  4. For the sauce, heat a saucepan over medium heat, and add oil, onions and a pinch of salt. Cook for five minutes until the onion is tender and light brown in colour.
  5. To onions add ginger, garlic and Thai chili and cook for two more minutes. Add coconut milk and let reduce for 20 minutes.
  6. In a pot of salted boiling water, cook noodles for five to six minutes (or as per package instructions).
  7. Strain noodles and rinse under cold water to make sure the noodles don’t stick together.
  8. Once sauce has reduced, add fish sauce. Transfer to blender and blend until smooth.
  9. Transfer back to the pot and add noodles, stirring carefully to coat.
  10. For the cabbage cilantro slaw, in a large bowl, stir together the cabbage and cilantro. Add lime juice and fish sauce, then mix and season to taste,
  11. Add sweet potatoes to noodles, stirring gently to avoid breaking the sweet potato up too much (a little breakage is OK).
  12. Divide noodle mixture between four plates and top with cabbage slaw.
  13. Garnish with chopped peanuts, cilantro, sliced chilis and lime wedges as desired.