Creamy Tahini Noodles with Mushrooms, Roasted Sweet Potato & Crispy Chickpeas
Ingredients
- 1 sweet potato, in small cubes
- 200 g cooked chickpeas, drained and pat dry
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- salt to taste
- 1 tbsp rapeseed oil
- 4 button mushrooms, thinly sliced
- 2 green onions, finely chopped (separate white & green parts)
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 2-3 servings of wheat or rice noodles, prepared in accordance with package instructions then rinsed in cold water and drained
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp water
- 2 tbsp runny tahini
- 1/2 tbsp agave syrup
- 1/2 tsp ground ginger
- chili flakes to taste
- top with: chili flakes & sesame seeds
Preparation
Mix sweet potato, chickpeas, white pepper, garlic powder, salt & rapeseed oil
Place on lined sheet and back for 20 minutes at 200 c / 400 f, toss and bake for another 10-15 minutes
Prepare sauce and set to the side
Sauté white part of green onions & garlic in sesame oil for 1 minute on medium high heat, add mushrooms and cook until golden brown
Add the sauce and noodles to the pan, stir fry until noodles are coated
Add a little bit of water if too dry
Fold in half of the sweet potatoes and chickpeas
Add more salt or soy sauce to taste
Top with green part of green onions, sesame seeds, chili flakes and remaining sweet potatoes and chickpeas before serving