Saucy Garlic Peanut Noodles with Sesame Sweet Potatoes

Ingredients

Sweet Potatoes

• 2 small sweet potatoes, cut into 1/2-inch thick rounds
• 2 tbsp extra-virgin olive oil
• 3 tbsp raw honey
• fine pink Himalayan salt
• 2 tbsp sesame seeds
• crushed red pepper flakes
• 3 cup shredded kale or napa cabbage

Peanut Sauce

• 1/2 cup peanut butter
• 1/3 cup low-sodium soy sauce or tamari
• 3 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp sambal oelek
• 1 (1-inch) piece fresh ginger, peeled and grated
• 2 garlic cloves, finely chopped or grated
• Water, as needed to thin

Noodles

• 1 lb egg noodles or thick-cut rice noodles

Serving

• peanuts
• sliced green onions (optional)
• extra red pepper flakes (optional)

Directions

1. Preheat the oven to 425°F.
2. Toss the sweet potatoes with 1 tbsp olive oil, 1 tbsp honey, and a pinch of salt. Arrange in a single layer on a rimmed baking sheet. Roast, flipping halfway, until softened and caramelized, about 20–25 minutes. Remove from oven, toss with sesame seeds and red pepper flakes.
3. Toss the kale with the remaining 1 tbsp olive oil and a pinch of salt and pepper. Add to the baking sheet with the sweet potatoes and roast until wilted, about 5 minutes more.
4. Make the sauce: In a blender or food processor, combine peanut butter, soy sauce, vinegar, sesame oil, sambal oelek, ginger, garlic, and remaining honey. Blend until smooth, adding water 1 tbsp at a time until pourable but thick.
5. Bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain and return to the pot.
6. Pour the peanut sauce over the hot noodles and toss to coat.
7. Top with roasted sweet potatoes and kale. Garnish with peanuts, green onions, and extra red pepper flakes if desired.