Sweet Potato Noodles Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
291 kcal
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Course
Main Course
Sweet Potato Noodles Recipe
Description
This Sweet Potato Noodles recipe begins with a dressing blending smooth peanut butter, tamari, sesame oil, maple syrup, fresh ginger, minced garlic, lime juice, kosher salt, and vegetable stock, creating a rich, tangy, and slightly sweet sauce. Simultaneously, the noodles consist of spiralized sweet potatoes cooked with sautéed onions and sliced bell peppers in olive oil, with vegetable stock to aid cooking and prevent drying.
After the noodles are tender and coated with the dressing, edamame and chopped cilantro are folded in off the heat to retain texture and freshness. The dish is served garnished with sesame seeds, chopped green onions, and lightly salted peanuts, contributing crunch and complementary flavors. The combination presents a balanced textural contrast between soft noodles, crunchy nuts, and crisp vegetables.
This dish can be served immediately and offers a plant-based, filling meal with a complex balance of savory, sweet, and tangy notes. The recipe suggests making the dressing and spiralizing sweet potatoes in advance for convenience. Leftovers store well refrigerated for a few days.
Ingredients
For the dressing:
- 3 tablespoons peanut butter unsweetened and smooth
- 3 tablespoons tamari
- 1 teaspoon sesame oil
- 1 tablespoon maple syrup
- 1 teaspoon ginger freshly grated
- 2 cloves garlic minced
- 2 tablespoons lime juice freshly squeezed
- ½ teaspoon kosher salt
- 3 tablespoons vegetable stock more as needed
For the Noodles:
- 1 tablespoon olive oil
- 1 onion chopped, small
- 1 bell pepper seeded and sliced thinly, red or yellow
- 2 sweet potato peeled and spiralized (as seen in the photos) - You should have 5-6 cups of “noodles”, medium-size
- ¼ cup vegetable stock
- ½ cup edamame
- 3 tablespoons cilantro chopped
As Garnish:
- 1 tablespoon sesame seeds
- 1-2 talks green onions both white and green parts chopped
- 2 tablespoons peanuts coarsely chopped, lightly salted
Instructions
- To make the dressing: Whisk together all the dressing ingredients in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
- To cook the sweet potato noodles: Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
- Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
- Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
- Off the heat, stir in the edamame and chopped cilantro.
- To serve, divide the noodles in 4 bowls and garnish each one with sesame seeds, green onions, and peanuts.
- Serve immediately.
Notes
- If not gluten-sensitive, soy sauce can replace tamari; taste dressing before adding extra salt.
- Spiralize sweet potatoes up to 3-4 days ahead, storing noodles airtight with minimized air exposure.
- Dressing can be prepared up to two days in advance and kept refrigerated in an airtight container.
- Chop vegetables fresh on serving day to reduce prep time when ready to cook.
- Store leftovers in an airtight container in the fridge for 2-3 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 1289mg | 54% |
| Potassium | 708mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 17068IU | 341% |
| Vitamin C | 47mg | 52% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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