Asian-Style Sweet Potato Noodles

Sweet potato noodles have become my latest obsession. They are sweet, a little crunchy, gluten-free, and chock-full of good-for-you vitamins and fiber. Recently, our grocery store starting selling pre-made sweet potato noodles, so I jumped on the chance to start experimenting with them. One of my successful results is this asian-style sweet potato noodle recipe. It is low calorie, gluten-free, high in veggies (and vitamins), and packs a relatively high amount of protein too.

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Asian-Style Sweet Potato Noodles

  • Servings: 2-4
  • Time: 30 mins
  • Print

Sweet potato noodles get an asian twist in this easy stir-fry.


Ingredients

    For the Noodles:
  • Sesame seed oil
  • 13 oz sweet potato noodles
  • 1 head of broccoli, cut into florets
  • 1 bunch of Bok Choy, sliced
  • 1 bunch green onions, sliced
  • For the Sauce:
  • ½ cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons apple cider vinegar
  • ¼ cup soy sauce or coconut aminos
  • 1-2 cloves of garlic
  • 2 tsp sesame seed oil
  • 2 tsp maple syrup (optional)
  • 1 tsp ground ginger
  • Salt and pepper to taste
  • Water, to thin as needed

Directions

  1. Cut the head of broccoli into florets, discarding any extra stem. Place the florets in a steamer basket and steam for approximately 5 minutes or saute in a pan with a little water until the broccoli turns bright green. Set aside in a large bowl.
  2. While broccoli is cooking, slice bok choy into 1/4 inch slices. When broccoli is finished steaming/sauteing, steam or saute the bok choy for several minutes, until the green parts of the leaf have wilted. Set aside in the same bowl as the broccoli.
  3. Heat up a saute pan and place sesame oil in pan. When oil is hot, add sweet potato noodles. Cook noodles, stirring frequently to prevent sticking, until they have become limp and bright orange in color (about 7-8 minutes). Add to bowl with broccoli and bok choy.
  4. While sweet potato noodles are cooking, make your sauce. Place all ingredients in a blender cup and blend until pureed. Alternatively, mince garlic by hand and mix all ingredients in a small bowl. Pour over sweet potato, broccoli, and bok choy mixture.
  5. Slice green onions, using both the white and green parts. Add to the noodle mixture. Stir to combine, making sure sauce is evenly distributed.
  6. Serve and enjoy!

This recipe is easiest when you buy the sweet potato noodles pre-made. If you want to make them by hand, then you will need approximately 1-2 medium sweet potatoes. You could also use zucchini or yellow squash noodles, but I haven’t tried this variation!

Nutrition information is approximate and includes maple syrup.

nutritionlabel


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