eCook Meal
Spectacular Sweet Potato Laksa
with rice noodles, wilted spinach & crunchy peanuts
A luscious Southeast Asian curried rice noodle soup with soft sweet potato. The rich lashings of creamy coconut milk, peanut butter and tamari sauce will sweep you off your feet, while the crunchy chickpeas and peanuts will lend an extra layer of texture!
Serving guide
Choose your portion size.
GET STARTED
Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated Ginger and ½ of the sliced Chilli for 1-2 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 15-20 minutes, stirring occasionally, until the potato is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the sweet potato is cooked, transfer to a bowl and add in the peanut butter, Tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 150ml of water. Replace the lid and simmer for 4-5 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy sweet potato laksa. Top with the chopped Peanuts, crunchy Chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!
GET STARTED
Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated Ginger and ½ of the sliced Chilli for 2-3 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 15-20 minutes, stirring occasionally, until the potato is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the sweet potato is cooked, transfer to a bowl and add in the peanut butter, Tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 200ml of water. Replace the lid and simmer for 5-7 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy sweet potato laksa. Top with the chopped Peanuts, crunchy Chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!
GET STARTED
Place a large pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated Ginger and ½ of the sliced Chilli for 2-3 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 20-25 minutes, stirring occasionally, until the potato is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the sweet potato is cooked, transfer to a bowl and add in the peanut butter, Tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 250ml of water. Replace the lid and simmer for 5-7 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy sweet potato laksa. Top with the chopped Peanuts, crunchy Chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!
GET STARTED
Place a large pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated Ginger and ½ of the sliced Chilli for 2-3 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 20-25 minutes, stirring occasionally, until the potato is cooked through but not too soft.
GET TOASTING
Place the Peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOME MORE TOASTING
Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
WHILE THE Chickpeas ARE POPPING OFF…
When the sweet potato is cooked, transfer to a bowl and add in the peanut butter, Tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 300ml of water. Replace the lid and simmer for 5-7 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften.
LOOKING GOOD
Stir through the shredded Spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste.
LUSCIOUS LAKSA
Bowl up the creamy sweet potato laksa. Top with the chopped Peanuts, crunchy Chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R195.80
for 4 servings · R48.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Story Time Plain Peanut Butter needs 60 mlPeanut Brittle 70 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
Not in the Woolies basket — source these elsewhere:
- Flat Rice Noodles
- Tamari
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spectacular Sweet Potato Laksa?
The preparation time for Spectacular Sweet Potato Laksa with rice noodles, wilted spinach & crunchy peanuts is between 20 and 35 minutes.
What is the total time required to make Spectacular Sweet Potato Laksa with rice noodles, wilted spinach & crunchy peanuts?
The total time required to make Spectacular Sweet Potato Laksa with rice noodles, wilted spinach & crunchy peanuts is between 45 and 60 minutes.
How many servings does Spectacular Sweet Potato Laksa provide?
4 servings
What are the main ingredients in Spectacular Sweet Potato Laksa?
Chickpeas, Chilli, Coconut Milk, Flat Rice Noodles, Fresh Coriander, Ginger, Lime, Peanuts, Spinach, Story Time Peanut Butter, Sweet Potato, Tamari
What is the nutritional information of Spectacular Sweet Potato Laksa?
Calories: 871, Carbs: 106 grams, Fat: grams, Protein: 25.4 grams, Sugar: 21.2 grams, Salt: 2118 grams
How do I prepare Spectacular Sweet Potato Laksa?
GET TOASTING: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. WHILE THE CHICKPEAS ARE POPPING OFF…: When the sweet potato is cooked, transfer to a bowl and add in the peanut butter, tamari, and coconut milk. Mash with a fork or potato masher until smooth and combined. For a silkier sauce, use a blender if you have one. Return to the pot over a medium heat. Add the noodles and stir in 200ml of water. Replace the lid and simmer for 5-7 minutes. Stir occasionally, submerging the noodles in the sauce as they start to soften. LUSCIOUS LAKSA: Bowl up the creamy sweet potato laksa. Top with the chopped peanuts, crunchy chickpeas, and any remaining sliced chilli. Garnish with the chopped coriander and a lime wedge. That was easy… Now, it’s time to munch! GET STARTED: Place a pot for the laksa over a medium heat with a drizzle of oil. When hot, fry the grated ginger and ½ of the sliced chilli for 2-3 minutes until fragrant, shifting constantly. Add in the sweet potato chunks and stir through a splash of water to cover the base of the pot. Pop on a lid and simmer for 15-20 minutes, stirring occasionally, until the potato is cooked through but not too soft. LOOKING GOOD: Stir through the shredded spinach and cook for a further 3-4 minutes. On completion, the spinach should be wilted, the noodles should be cooked through, and the sauce should be thick. Remove from the heat and mix in some lime juice, zest, and seasoning – all to taste. SOME MORE TOASTING: Return the pan to a medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 15-20 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! Remove the pan from the heat on completion.
What should be prepared from my kitchen to make Spectacular Sweet Potato Laksa?
Chickpeas, Chilli, Coconut Milk, Flat Rice Noodles, Fresh Coriander, Ginger, Lime, Peanuts, Spinach, Story Time Peanut Butter, Sweet Potato, Tamari
How many calories does Spectacular Sweet Potato Laksa have?
871 calories
How much fat content does Spectacular Sweet Potato Laksa have?
grams