Especially if anyone in your family is a noodle fiend but not so enthralled with spaghetti squash, this handy dandy gadget can make just about any veggie or fruit into your favorite noodles.
Sweet Potato Noodles with Creamy Guajillo SauceYield: approximately 4-6 servings Time: approximately 20 minutes start to finish
4 guajillo chile peppers (guajillos are pretty mild. If you can’t find them, use New Mexico or California chills). 2 cloves garlic, peeled and chopped 1 tablespoon coconut oil, lard or ghee 1/2 onion, peeled and roughly chopped 2 tablespoons tomato paste 1 1/2 cups full fat coconut milk (or heavy cream if you tolerate dairy…or a mix if you prefer) 1-2 teaspoons chipotles in adobo sauce (optional – I find it adds a nice smoky flavor to the sauce. Remember, these do pack a punch, so if you want it really fiery, go ahead and add in more) 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin salt and pepper to taste 1-2 tablespoons coconut oil, lard or ghee 2 large sweet potatoes, peeled and made into noodles using a spiral slicer
Heat a large skillet over medium heat, and add the guajillos, toasting them until just fragrant but not burnt. Remove them from the skillet and tear into small pieces, removing the stems and seeds.
To the skillet, add your oil, and once hot, add in the onion, sauteeing until just translucent. Add the garlic and cook for about 2 minutes more.
Stir in the tomato paste, coconut milk, chipotles (if using), oregano and cumin, and mix well to combine. Bring just to a boil to allow flavors to infuse into the coconut milk.
Pour all the contents of the skillet into a blender and puree until smooth. (Always use caution blending hot ingredients in a blender as the heat can cause the liquid to try and splatter all over your kitchen. We suggest placing a kitchen towel over the top of the blender and using firm pressure to press down on the lid when you start blending). Strain the liquid through a fine mesh sieve, then return to the stove. Allow to simmer for 5-7 minutes.
For the noodles
Heat a large skillet over medium heat, then add in your oil. Once hot, add in the sweet potato noodles, stirring to combine well. Saute until your noodles reach your desired doneness, about 5-10 minutes (I like mine a bit on the still crunchy side).
Pour the sauce over the noodles and stir all to combine well.