Creamy Cashew Butter Noodles with Sweet Potato, Shiitake Mushrooms, Garlic, and White Miso


(Serves 2)


  • 120g noodles (your choice of type)
  • 1 small sweet potato, peeled and cubed
  • 100g shiitake mushrooms, sliced
  • 1/4 cup cashew butter
  • 2 tablespoons fresh coriander, chopped
  • 2 cloves garlic, minced
  • 1/2 tablespoon white miso paste
  • 1/2 tablespoon olive oil
  • Salt and pepper to taste
  • Water for boiling noodles


  1. Cook the Noodles:

    • Bring a pot of water to a boil.
    • Cook the noodles according to the package instructions until al dente.
    • Drain and set aside.
  2. Roast the Sweet Potato and Shiitake Mushrooms:

    • Preheat your oven to 200°C (400°F).
    • On a baking tray, toss the sweet potato cubes with olive oil, minced garlic, salt, and pepper.
    • Roast in the oven for about 15-20 minutes or until tender and slightly golden.
    • In a separate baking tray, toss the sliced shiitake mushrooms with olive oil, salt, and pepper.
    • Roast in the oven for about 10-15 minutes or until they are crispy around the edges.
  3. Prepare the Creamy Cashew Butter Sauce:

    • In a small saucepan, combine the cashew butter, minced garlic, white miso paste, and a bit of water.
    • Heat over low heat, stirring continuously until the sauce is smooth and well combined.
    • Season with salt and pepper to taste.
  4. Assemble the Dish:

    • In a large mixing bowl, toss the cooked noodles with the creamy cashew butter sauce until well coated.
    • Add the roasted sweet potato cubes and shiitake mushrooms to the noodles.
    • Gently toss to combine.
    • Serve the creamy cashew butter noodles topped with fresh coriander.
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