Spiralized Sweet Potato Soy Sauce Noodles

I caved. I finally got a spiralizer. I resisted for a long time, but a recent trip to KitchenAid® headquarters in Chicago changed my mind. Now, let’s be clear, I’m not going paleo. I’m not on a low-carb diet (sorry, not even a cool new tool is going to convince me to give up my beloved pasta). Healthy options are a bonus, for sure, but no, the real reason I love this attachment? It’s so gosh darn fun.

It’s really just an excuse to play with your food, after all. I mean, you try putting a potato through this thing and not smiling as the perfectly curly spirals cascade into your bowl, visions of crispy shoestring fries dancing in your head. (Leave it to me to turn a health-nut’s favorite tool into a means to acheive deep fried perfection… I will be making those fries, btw.)

But I digress. Because this recipe actually is healthy. It’s virtually identical to our popular Soy Sauce Noodle recipe just with sweet potato noodles in place of the egg noodles. Quick and easy becomes quick, easy AND healthy!

Spiralized Sweet Potato Soy Sauce Noodles

While the sauce is almost identical, the sweet potato noodles don’t absorb liquid in the same way the egg noodles do, so we compensated by tossing the noodles in cornstarch first, both to aid in browning and to thicken the sauce so the noodles are evenly coated in sweet, sticky goodness.

Spiralized Sweet Potato Soy Sauce Noodles

Look at those gorgeous curls.

Bonus perk? You don’t even have to exert yourself in the process, like those hand-cranked spiralizers (I mean, we’re already eating healthy, god forbid we get any actual exercise doing it). Just turn on your mixer and watch the magic happen.

While the attachment does a great job of spiralizing (as it should), I found the peeling blade to have a hard time with the uneven nature of the sweet potato. The blade was meant to work with soft-skinned, symmetrically-shaped fruits and vegetables like apples, potatoes, and zucchini, but unless you can hunt down a perfectly symmetrical sweet potato you’ll be better off peeling them by hand first. Or you can leave the peel on too, your call.

Spiralized Sweet Potato Soy Sauce Noodles

Crunchy bean sprouts, thin ribbons of carrot, sliced green onion and toasted sesame seeds round out this stellar dish. It’s great on its own as a vegetarian (vegan, even!) main dish, or you could easily add some tofu or thinly sliced beef or chicken to give it some additional protein.

Soy Sauce Sweet Potato Noodles

Soy Sauce Sweet Potato Noodles

Yield: 2 servings

Total Time: 20 minutes

Ingredients:

  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine*
  • 2 teaspoons dark soy sauce or tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sriracha
  •  medium sweet potatoes, peeled and spiralized
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 2 green onions, sliced into matchsticks, white/light green and darker green parts separated
  • 1 medium carrot, thinly sliced into matchsticks or ribbons
  • 3 ounces bean sprouts**
  • sesame seeds, for garnish

Directions:

  1. In a small bowl, whisk together soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and sriracha. Set aside.
  2. Toss spiralized sweet potato with cornstarch until evenly coated.
  3. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add sweet potato and garlic and cook for 3-4 minutes or until garlic is fragrant and noodles are beginning to brown. Add soy sauce mixture and toss to coat. Cover skillet and cook for 2 to 3 minutes or until noodles are just tender (they should be cooked through but still al dente, you don’t want them so soft they fall apart). Add green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until  just softened.
  4. Remove from heat and divide among bowls; sprinkle with sesame seeds and serve immediately.

*Shaoxing (also spelled Shao Hsing) is a Chinese rice-fermented cooking wine, easily available at grocery stores with robust Asian foods sections or at Asian food stores. You can also substitute a dry (not cooking) sherry if needed.

**Beansprouts are often available at stores with good product sections or Asian markets. Note that they do go bad very quickly, so it is recommended to use them up within a day or two of purchase.

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15 Comments Leave a Comment »

  1. Sweet potato noodles?!?! I’m unspeakably exctied that these exist! This recipe looks to-die-for!

  2. I am on the exact same page as you – no need for low carbing, love my pasta (although not every day because I also love my waistline… ;-) 

    but the spiralizer is A TON OF FUN!

    zucchini, cucumber, sweet potatoes, carrots (tricky to do unless you find huge carrots), turnips…. it’s a thrill

    looking forward to your adventures with your new toy!

  3. Oh my goodness!  Now, I’ve seen that KA spiralizer in action at a conference and was so impressed. However, I already had purchased a different brand years prior, so if it ever breaks, KA will be my go to! I love this Lindsay.. and that you coated those beautiful noodles with cornstarch – so smart.  I can see this would make a fabulous, quick week night meal. Beautiful, packed with deliciousness and so inspiring! Thank you for this my dear! 

  4. Wait, KitchenAid has a spiralizer attachment?! I never knew! These sweet potato noodles sound delicious and I bet they go amazingly well with all the flavours in here! 

  5. These looks delicious and I just got a spiralizer for Christmas. Cannot wait to try this recipe!

  6. Wow, these noodles look so tasty! I love sweet potato, Asian flavours and vegan food so these noodles are right up my street, I need a sprializer asap! Could this also work with thin strips of sweet potato? Pinned!x

    • You could definitely use thinly shaved strips of sweet potato instead (sort of like what I did with the carrot, just used a vegetable peeler to make ribbons). You may need to adjust the cook time depending on how thick or thin they are, but it’s a good option if you don’t have a spiralizer. :) Or you could spring for a little $15 hand spiralizer: http://amzn.to/1IYYZCn (pretty nifty!)

  7. These noodles look incredible! I need to try them asap!

    Paige

  8. Yum! We’ve made sweet potato pasta before but never thought of doing it Asian-style! 

  9. That looks so good! I’ve never had sweet potato pasta before – must try! I love the different attachments and things for the Kitchen Aid.

  10. I only bought a spiralizer so I could make deep fried sweet potato curls and it was so worth it!  Just spiral them up, deep fry them till golden delicious and sprinkle with smoked paprika and sea salt!  

  11. I feel exactly the same way about the spiralizer – so much fun! It will never convince me to give up go old fashioned carbs, but it definitely is a great way to eat your veggies in some new and fun ways :) These noodles will be a hit at my house! Thank you for the recipe!

  12. Omg I have to make this!! My aunt got me a spiralizer back in September and the poor thing is still sitting in the box!!!! I really need to crack it open and try it! This must be so good! I love asian sauces and sweet potato!! Pinning the future! Thank you!

  13. We tried this as written. It was well received, and we’ll likely make it again. In the spirit of friendly sharing, I want to pass on some feedback that might make it easier for future cooks. Could you be more specific about the amount of sweet potatoes, like an approximate weight? The recipe calls for “medium sweet potatoes, peeled and spiralized”. How big is medium? Medium compared to all sweet potatoes? Medium compared to the ones at my grocery? It matters because you recommend 1 tbs cornstarch – based on the results I got, it was necessary to add more. And the amount of sauce seemed insufficient – luckily I had about a half cup of chicken stock that I could throw in with the soy sauce mixture to make everything cook properly. I used 2 sweet potatoes (because your recipe called for sweet potatoes…in the plural). I only wish I’d weighed them so that I could share that info. I’m guessing it was a couple of pounds total, or at least close. My guess is that my medium might not be the same as yours, so an approximate weight would be extremely helpful. FYI, I helped someone in Paris write a cookbook once, and one recipe called for 6 onions. The recipe was soooo oniony, that we finally discussed things to figure out the problem. Turned out that 6 of my onions weighed over 6 pounds – FAR more than she intended. (I’m in Texas, but this is probably true elsewhere.) Anyway, I want to be clear that I really like this recipe, and it was a hit. I only offer the suggestion to make it easier for future cooks to know what ratio was used in your original recipe.

  14. Oh my god, this is genius. SCREW YOU, ZUCCHINI NOODLES! Sweet potato is my new jam. OK, z-noodles can continue to exist. Fine. But these are my new fave.

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