Sweet Potato Noodle Stir Fry Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
2 large
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Calories
937 kcal
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Course
Dinner
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Cuisine
North American
Sweet Potato Noodle Stir Fry Recipe
Description
The recipe starts with marinating chicken thighs or tofu in a mixture of red curry paste, cooking oil, soy sauce, and lime juice. The protein is oven-roasted until cooked through and optionally broiled for additional color. Meanwhile, a sauce combining peanut butter, rice vinegar, soy sauce, honey, fish sauce, sriracha, garlic, ginger, lime juice, and cilantro is blended until smooth or left slightly textured.
Vegetables including sliced red bell peppers and shredded red cabbage are quickly stir-fried until just starting to soften, then sweet potato noodles are added and cooked with gentle stirring to avoid breaking the noodles. The cooked protein and peanut sauce are combined with the vegetables and noodles to coat everything evenly.
The resulting stir-fry blends crisp-tender vegetables, soft noodles with subtle sweetness, savory marinated protein, and a creamy, flavorful peanut sauce. Fresh Thai basil and cilantro add herbal brightness. It serves as a balanced meal with varied textures and a complex flavor profile.
Ingredients
Chicken Marinade
- 1 tablespoon soy sauce Thai, red curry paste
- 1 tablespoon red curry paste
- 1 tablespoon cooking oil
- lime juice from half lime
Sweet Potato Noodle Stir Fry
- 4 chicken thigh can sub 1 package firm tofu, cut into cubes, boneless, skinless
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 red bell pepper sliced
- 2 cups red cabbage shredded
- 2 medium sweet potato about 1 lb total, peeled and spiralized
- ½ cup cilantro
- ½ cup Thai basil
Sauce
- ⅔ cup water
- ⅓ cup peanut butter
- 2 tablespoons rice vinegar gluten-free or coco aminos if needed
- 2 tablespoons soy sauce gluten-free or coco aminos if needed
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 teaspoon fish sauce
- 2 cloves garlic
- 1 inch ginger piece
- lime juice from 1
- cilantro a small handful
Instructions
- Whisk the marinade ingredients in a small baking dish. Add the chicken (or tofu) and mix it around so that it is coated in the marinade. Let the chicken marinate for 30 minutes on your counter or up to 8 hours in your fridge.
- Preheat your oven to 400 degrees Fahrenheit. Place the baking dish with the chicken (or tofu) into the oven and let it cook for 15 minutes. If you'd like extra color on the chicken, broil it for 5 minutes.
- While the chicken or tofu is cooking, prepare the rest of the meal. Add all the sauce ingredients in your blender and blend on high until smooth. For a less smooth sauce, you can mince the garlic, ginger, and cilantro and whisk all the ingredients in a bowl. The sauce will be runny.
- Heat the oil in a large skillet over medium-high heat. Add the bell pepper and cabbage and stir-fry for about 3 minutes, or until they just begin to soften. Add the sweet potato noodles to the skillet and stir-fry, carefully turning them as they cook, for about 5 minutes. You want the noodles to have a slight crunch to them, but not so much that you feel you're eating raw potatoes.
- Pour the sauce into the pan and sprinkle the cilantro and Thai basil over the top. Toss gently. The sauce will quickly thicken in the heat. Serve with the chicken or tofu placed on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2large
Amount Per Serving
Calories 937 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 937kcal | 47% |
| Carbohydrates | 82g | 27% |
| Protein | 64g | 128% |
| Fat | 41g | 63% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 2357mg | 98% |
| Potassium | 2238mg | 48% |
| Fiber | 15g | 60% |
| Sugar | 32g | 64% |
| Vitamin A | 38754IU | 775% |
| Vitamin C | 221mg | 246% |
| Calcium | 200mg | 20% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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