Sweet potato noodles with ginataan sauce and red cabbage slaw
Ingredients
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
Garnish:
- Chopped peanuts
- Cilantro sprigs
- Lime wedges
- Sliced Thai chilis
Directions
- For the sweet potato, preheat oven to 400°F (200°C).
- In a large bowl, toss sweet potato with oil and season with salt. Spread out on parchment paper-lined baking sheet.
- Roast in oven until golden brown and tender, about 18 to 20 minutes, stirring and rotating as needed.
- 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.
- To onions add ginger, garlic and Thai chili and cook for two more minutes. Add coconut milk and let reduce for 20 minutes.
- In a pot of salted boiling water, cook noodles for five to six minutes (or as per package instructions).
- Strain noodles and rinse under cold water to make sure the noodles don’t stick together.
- Once sauce has reduced, add fish sauce. Transfer to blender and blend until smooth.
- Transfer back to the pot and add noodles, stirring carefully to coat.
- 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,
- Add sweet potatoes to noodles, stirring gently to avoid breaking the sweet potato up too much (a little breakage is OK).
- Divide noodle mixture between four plates and top with cabbage slaw.
- Garnish with chopped peanuts, cilantro, sliced chilis and lime wedges as desired.
