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, or this little julienne peeler is brilliant . 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. 

Ingredients

1- 2 tablespoons or to taste,  of Salsa Picante or Pocket Picante

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

himalayan salt

1/4 cup of coconut yoghurt , 

Pepitas for garnish

Method:

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.

5. Add some of the Salsa Picante or Pocket Picante and lightly stir through the noodles before transferring them to a plate for serving.

6. Finish with a generous dollop of greek yoghurt or sour nut cream, some more Salsa Picante or Pocket Picante and sprinkle with pepitas. 

Serve with a salad if desired.