SWEET POTATO MEE GORENG

Move over courgetti! There's a new vegetable noodle in town. It turns out that my trusty little spiralizer can turn its hand to pretty much anything in the fruit and veg aisle. In this case, sweet potato takes the place of noodles to make this tasty take on mee goreng.

We had mee goreng every day for breakfast in Indonesia and I've really been craving it lately. Thanks to the sweet potato noodles - swoodles? - this makes for a light and healthy breakfast, providing you can stomach slightly sweet and spicy things for breakfast!

Last year my local Tesco introduced a large Tesco Ingredients section and I've found it invaluable; there are plenty of hard-to-find ingredients for South East Asian, Mexican, Korean meals and more and while they aren't always 100% authentic, they are really well priced and everything I've tried so far has been tasty and a real timesaver!

To make one portion
Half a sweet potato
A few tablespoons for frozen sweetcorn
1tbsp Tesco Ingredients nasi goreng paste
1tsp butter
1 free-range egg
Spring onion, coriander and sliced chilli to garnish

Heat a non-stick pan and dry fry the nasi goreng paste. Meanwhile, spiralize the sweet potato. If you don't have a spiralizer, you could make the rice version this pasted is named after - nasi goreng - by grating it instead. Stir fry the sweet potato noodles and sweetcorn in the pan, making sure everything is coated with the nasi goreng paste.

After a few minutes, push the sweet potato to the side, put the butter in the empty side of the pan and fry the egg. Add a splash of soy sauce to the top of the egg for an extra dose of salty savoury tastiness! Transfer the swoodles to a plate, top with the egg and garnish.

Cooking the sweet potato in this way makes for a fresh and crunchy texture; if you'd like the noodles to be softer, blanche in boiling water before adding to the pan.

And voila! This recipe really couldn't be simpler and is definitely going to be my go-to when I'm craving a big nest of noodles. I ended up making three recipes for the blog on the day I made this, so I have to say I'm grateful to have found another carb substitute for when I could do with cutting back.