500g sweet potato, peeled and chopped
10cm piece ginger, shredded
1 tsp sesame oil
2 tbsp peanut oil
100ml kecap manis
extra 1 tbsp peanut oil
extra 1 tsp sesame oil
350g fresh egg noodles
1. Preheat oven to 200C. Place sweet potato and ginger into an ovenproof dish. Place sesame oil, peanut oil and kecap manis in a bowl, pour it over the sweet potato and toss through to coat. Cook for 40 mins or unti sweet potato is tender.
2. Heat the extra peanut oil, in a pan and add the extra sesame oil and the noodles and toss to combine. Cook for 1-2 mins. Serve with roasted sweet potato on top of the noodles.
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