Asian Style Sweet Potato Noodles

My favourite gadget in the kitchen has to be my spiralizer, I love using it to create delicious salads, veggies, veggie rice dishes or noodle dishes like these Asian Style Sweet Potato Noodles. It is such a great tool for getting more veggies into kids’ diets, turning “boring” vegetables into fun noodles. The noodles can also be processed into rice and “hidden” in a range of dishes.

It was only recently that I started to spiralize sweet potatoes, previously I stuck to zucchini, cucumber, apple or carrots. I’m not sure why it has taken me so long to try sweet potato. I’d say it is probably now my most preferred food to spiralize and this dish has to be my favourite way to enjoy them.

If you’ve never tried sweet potato noodles, now’s the time! This Asian sweet potato noodle recipe has fantastic flavor.

Asian Style Sweet Potato Noodles
Print Recipe
    Servings Prep Time
    3 Bowls 10 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    3 Bowls 10 minutes
    Cook Time
    25 minutes
    Asian Style Sweet Potato Noodles
    Print Recipe
      Servings Prep Time
      3 Bowls 10 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      3 Bowls 10 minutes
      Cook Time
      25 minutes
      Ingredients
      • 1 tsp olive oil
      • 1 cup Onions raw, sliced
      • 2 cloves garlic raw, (minced)
      • 1 cup Peppers sliced
      • 1 cup Raw Carrots grated
      • 2 tsp Sesame Oil
      • 2 tbsp soy sauce
      • 1 tbsp Red Wine Vinegar
      • 2 tbsp Peanut butter
      • 1 tsp chili powder
      • 2 Tbsp water
      • 1 package Sweet Potato Noodles
      • 1 tbsp Ginger root
      • 1 Cup Green Peas
      • 1 Tbsp cilantro
      • Juice of 1/2 of lime
      • 3 Tbsp peanuts
      Servings: Bowls
      Instructions
      1. In a large nonstick frying pan, heat the oil over medium heat and add the onion.
      2. Cook for a couple of minutes before adding the garlic, carrots and bell peppers.
      3. Allow to cook, over low heat, for 10 mins - until the vegetables have softened.
      4. Meanwhile, as the vegetables are softening, mix the sesame oil, soy sauce, rice wine vinegar, peanut butter, ginger, and chili until combined.
      5. Add the sauce to the vegetables and stir.
      6. Then add the sweet potato noodles and gently toss to coat in the sauce.
      7. Add the peas,
      8. partially cover and cook over a gentle heat for approx 10 mins.
      9. Stir in the cilantro and juice of half a lime.
      10. Dish up and sprinkle with the crushed nuts.
      11. Divide Dish into 3 Bowls and store any leftovers in the fridge for up to 7 days
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