The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet Potato & Pepper Satay Noodles with Zingy Mango & Peanuts
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1/3 daily fibre
New
7 plants
Family-friendly
Serving size
Ingredients
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 40g creamed coconut
- 2 pepper
- 300g wide brown rice noodles (brown rice flour (84%), water)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 mango
- 100g edamame beans (Soya)
- 1 unwaxed lime
- 1 sweet potato
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 634
Protein: 16g
Carbs: 93g
Fat: 23g
Sweet Potato & Pepper Satay Noodles with Zingy Mango & Peanuts
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Cooking Instructions
Before you start
- Preheat the oven 220 / airfry
- Line a baking tray with parchment paper
- Pull out a large saucepan, measuring jug, large bowl and a grater
Get roasting & prep
- Cut the sweet potato into 2cm chunks (peel optional). Place the sweet potato onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 13-15 mins, until starting to soften
- Meanwhile, dice the pepper into 3 cm chunks. Peel and dice the mango into 1cm chunks. Zest and halve the lime.
- Roughly chop the peanuts
Make the satay & boil the noodles
- Dissolve the creamed coconut and peanut butter in the jug with 100ml hot water. Stir until smooth
- Add the tamari, honey and the juice from the lime. Add the satay to the large bowl
Finish the veg & boil the noodles
- After 15 minutes, add the diced peppers to the sweet potato. Toss in the ginger & garlic paste and 1 tsp oil. Season with salt and pepper. Bake for a further 10-15 minutes until the veg is softened and golden brown
- Bring the large saucepan to the boil. Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain, then rinse under cold water. Add to the satay sauce bowl. Toss to coat, add a splash of water if the sauce looks dry
Finishing touches and plating
- Toss the edamame and roasted veg into the noodle bowl
- Serve the noodles onto plates topped with the mango, lime zest and peanuts
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