Peanut Noodles with crispy kale

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200 degrees.

Step 2

Wash and scrub 3 large sweet potatoes; you don't need to peel them. Cut the potatoes into 1 cm thick slices. 4 servings Favorites + Ri Cooking Add Search Basket

Step 3

Place on a baking sheet lined with baking paper, drizzle with 2 tbsp olive oil, 1 tbsp honey, salt and pepper and roast in the oven for 20-25 minutes. Turn over halfway through.

Step 4

To do this, peel and grate 1.5 cm of ginger. Mix the ginger with 4 tbsp peanut butter, 1 tbsp soy sauce, the juice of half a lime, 1 tsp honey and a dash of the cooking liquid.

Step 5

Taste and season with additional ginger, lime juice or honey, if necessary. Stir half of the chopped peanuts into the sauce.

Step 6

Mix 300 g kale with 1 tbsp olive oil, pepper and salt. Spread onto a 2nd baking sheet or baking dish and roast in the Oven with it for the last 5 minutes.

Step 7

A Meanwhile, bring a pan of salted water to a boil and cook 300 g of udon noodles in it for 8 minutes until tender. Drain and keep the noodles warm in the pan. Save a little of the cooking liquid.

Step 8

Coarsely chop 70g peanuts. Mix the sauce into the warm noodles. Serve the peanut noodles with the sweet potato and roasted kale. Garnish with the remaining peanuts and a wedge of lime.