This is version 2 of my veggie noodles and actually my favourite. You can also just use ribbons of zucchini and sweet potato made with a vegetable peeler if you don't have a spiraliser. The contrast between the slightly sweet veggies and the hot tang of our Salsa Picante is lovely, then with the crunch from the nuts its just delicious.
1 medium sweet potato
1 medium zucchini
1 garlic clove crushed
1/4 cup of walnuts, pieces
1/4 cup of cashews, whole or pieces
1/4 cup of greek yoghurt or for a vegan version, sour nut cream.
Pepitas for garnish
1. Peel the sweet potato and scrub the zucchini, spiralise both veggies, peel and chop or crush the garlic and add to the veggies.
3. On a medium heat place the coconut oil into a wok then add the walnuts and cashews, sprinkle with the himalayan salt and toss until nuts begin to brown.
4. Add the spiralised veggies and the garlic, toss just until the they soften slightly. Do not over cook or you will end up with a mash rather than noodles.
Serve with a salad if desired.