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.
Serving size
Ingredients
Ingredients
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
60g smooth peanut butter (Peanuts, Nuts)(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 sweet potato
- 1 unwaxed lime
- 100g edamame beans (Soya)
- 1 mango
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
200g wide brown rice noodles(brown rice flour (84%), water)
- 2 pepper
- 80g creamed coconut
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
Allergens
Contains:
Soya, Peanuts
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 156Kcal | 613Kcal |
| 651kJ | 2565kJ | |
| Fat | 7.3g | 29g |
| of which saturates | 3.4g | 14g |
| Carbohydrates | 19g | 76g |
| of which sugars | 4.7g | 18g |
| Protein | 3.9g | 15g |
| Salt | 0.39g | 1.5g |
| Fibre | 3.0g | 12g |
Vegan
1/3 daily fibre
7 plants
Family-friendly
Sweet Potato Satay Noodles with Pepper, Zingy Mango & Peanuts
Who doesn't love satay? Our version stars oodles of noodles, bright sweet potatoes and crunchy peppers, all tossed in a creamy homemade satay sauce. Dish up alongside sweet mango, brightened with plenty of lime zest, and a sprinkle of peanuts for the perfect crunch. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large saucepan, a large bowl, a measuring jug, a sieve, a peeler & a grater
Roast & prep
- Dice the sweet potato into 2cm chunks (peel optional). Place the sweet potato onto the lined baking tray and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast for 15 mins, until starting to soften
- Meanwhile, dice the pepper into 3cm chunks. Peel and dice the mango into 1cm chunks. Zest and halve the lime. Roughly chop the peanuts
Time for satay
- Dissolve the creamed coconut and peanut butter in the jug with 150ml hot water. Stir until smooth
- Add the tamari and juice from the lime. Transfer the satay sauce to the large bowl
Finish roasting & boil the noodles
- After 15 mins, add the pepper to the sweet potato tray. Toss in the ginger & garlic paste and 1 tsp olive oil. Season with salt and pepper. Bake for a further 10-15 mins until the veg is soft and golden
- Bring the large saucepan filled with hot salted water 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 the noodles to the satay sauce bowl. Toss to coat, add a splash of water if the sauce looks dry
Finish & plate up
- Toss the edamame and roasted veg into the noodle bowl. Season to taste
- Serve the noodles into bowls. Pour over any remaining sauce and top with the mango, lime zest and peanuts
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