Bold, Thai-inspired flavours make this noodle bowl just the thing for cold winter nights.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Preheat the oven to 220°C, gas mark 7. Toss the cubed sweet potatoes with 1½ tbsp oil and spread evenly over a large baking tray. Season and roast for 25 minutes, stirring halfway.
Meanwhile, in a food processor, whizz the coriander and ginger until very nely chopped. Heat the remaining ½ tbsp oil in a large frying pan over a medium-high heat, then add the coriander and ginger mix; cook, stirring, for 2 minutes. Add the coconut milk, fish sauce alternative and maple syrup; season and simmer for 3-5 minutes. While the sauce is simmering, prepare the noodles according to pack instructions.
Add the sugar snaps to the coconut sauce and simmer for a final 2 minutes until piping hot, then divide the sauce and sugar snaps among 4 shallow bowls. Top each with a swirl of noodles, then scatter over the roasted sweet potatoes. Top with Thai basil leaves, crispy fried onions and lime wedges to squeeze over, if liked
You can use any green vegetables you have to hand in this dish – Tenderstem broccoli, shredded cabbage or green beans would all work well.