Sweet Potato Noodles Recipes

HOW TO MAKE SWEET POTATO NOODLES

Steps:

• Use your spiralizer to sprialize the sweet potatoes. I used a hand-held sprializer, which was slightly difficult to use for a sweet potato. If you don't own a spiralizer, you may use a julienne peeler to create sweet potato noodles. Hold the potato in one hand and slowly pull the julienne peeler down the potato with your other hand. Repeat this process until the entire sweet potato is "peeled". NOTE: using a julienne peeler is a tedious process but it can be done.
• Cook the sweet potato noodles. Place 1 tbsp of extra virgin olive oil in a 10 inch skillet (I used cast iron but you may use stainless steel) and heat over medium high heat. Add the spiralized sweet potatoes and toss with tongs to coat with the olive oil. Continue to toss with the tongs every few seconds to prevent the potatoes from burning or becoming stuck on the bottom of the skillet. Do this for 5-10 minutes. The cooking time will depend on your preferred texture of the noodles. If you love a little crunch, cook for 5 minutes. If you prefer soft noodles, cook for 10. Sample a noodle to find out if it's reached your preferred texture.
• Once the noodles are done cooking, remove from heat and serve directly from the skillet or in serving bowls with whichever sauces or topping you prefer.

SOUTHWESTERN SWEET POTATO NOODLES

Steps:

• Preheat the broiler. Cut the potatoes into long noodles using a spiralizer (or use 1 pound store-bought sweet potato noodles). Spread on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Broil until browned in spots and slightly softened, 3 to 5 minutes.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and serrano; cook, stirring, until just softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 5 more minutes.
• Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1 to 2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedges.

SWEET POTATO NOODLES

Steps:

• Garnish with the Parmesan cheese and enjoy.

SWEET POTATO NOODLES (JAPCHAE)

Steps:

• Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
• Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
• In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.

KOREAN SWEET POTATO NOODLES (JAPCHAE)

Steps:

• Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
• Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well.
• Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
• Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
• Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.

20-MINUTE PEANUT SWEET POTATO NOODLES WITH SPINACH

Steps:

• Make the sauce. Add all peanut sauce ingredients to a small bowl and whisk until smooth. Set aside.
• Spiralize your sweet potato using the 1/8" julienne/spaghetti blade on your spiralizer.
• Set a large saute pan over medium heat. When hot, add the olive oil. When the oil is hot, add the sweet potato noodles. Cook until beginning to get tender, about 5 minutes, stirring frequently. If the noodles to stick to the bottom of the pan, add a tablespoon or two of water to help keep the sweet potatoes moving. If they begin to burn, reduce heat. Watch them closely because they can burn quickly - trust me, I know first hand!
• Add spinach and cook, stirring frequently, until spinach is wilted, another minute or two.
• Add the peanut sauce and cook, stirring and tossing, until the peanut sauce is bubbling and thickened slightly and the veggies are coated, about 1 minute more.
• Transfer to plates and add toppings. Add additional protein if desired. Serve immediately.

SWEET POTATO NOODLE CURRY

Steps:

• Peel the carrot and slice into thin slices.
• Chop the broccoli into small pieces.
• Remove the skin from the onion and slice.
• Heat 1 teaspoon of coconut oil in a frying pan, then add in the carrot and cook on a high heat until softened (approx. 3 minutes).
• Add in the onion, broccoli, grated ginger, turmeric and cumin, then turn the heat down to medium. Cook for a further 5 minutes.
• Pour in the coconut milk and mix well, turn the heat back up to high and bring to the boil. Once boiling, reduce to a simmer and leave for 10-15 minutes, stirring regularly.
• Meanwhile, peel the sweet potato and spiralize to make your noodles.
• Add a teaspoon of coconut oil to another frying pan to heat, then add in the sweet potato noodles. Fry for 10 minutes (until wilted and softened), then place in the pan with the other veggies. Stir well, then plate up and serve.

SWEET POTATO NOODLES WITH CASHEW-SESAME SAUCE

Steps:

• Preheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13x9" baking dish to coat. Arrange potatoes in an even layer and cover with foil; bake 15 minutes. Uncover, stir, and roast until tender, 15-25 minutes more.
• Meanwhile, whisk ginger, cashew butter, vinegar, sesame oil, remaining 1 Tbsp. plus 1½ tsp. tamari, and remaining 1 Tbsp. olive oil in a small bowl to combine. Set sauce aside.
• Cook noodles in a medium pot of boiling water 6 minutes. Drain, reserving 3 Tbsp. noodle cooking liquid. Rinse noodles under cold running water. If noodles are very long, snip into about 6" pieces with kitchen shears. Transfer to a large bowl.
• Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat.
• Divide noodles among plates; scatter sweet potatoes over and drizzle with more sauce if desired. Top with basil and serve with lime wedges and more tamari alongside.