Asian Style Sweet Potato Noodles – Sweet potato noodles and veggies cooked in an Asian style peanut sauce.
My favourite gadget in the kitchen has to be my spiralizer, I love using it to create delicious salads, 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 as it is one of the boy’s favourite foods and something we eat at least once a week. 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.
The blog I like to visit most for spiralized veggie inspiration and tips is inspiralized.com. If you haven’t already checked out this blog then I highly recommend it. Here there is a list of all the fruit and vegetables that you can spiralize with details on the best blades to use.
To make the sweet potato noodles I use the blade with the most holes, to produce the thinner noodles. I follow the tips given on inspiralized.com which are:
- Peel the sweet potato
- Use a good amount of pressure when spiralizing
- Use a non-stick pan when cooking.
I try to keep my dishes low in salt and sugar so even babies can enjoy the dishes. This dish does contain soy sauce and although I used a low sodium version the sauce is still quite salty and I wouldn’t recommend this to under ones. I added a small amount of chilli, this is of course optional!
You May Also Like
Have you tried this recipe? I love receiving your feedback, please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.
Asian Style Sweet Potato Noodles
Ingredients
- 1 tbsp oil
- 2 onions , halved and finely sliced
- 1 tsp minced garlic
- 1 red bell pepper , cut into strips
- 2 small carrots , grated
- 2 tsp sesame oil
- 2 tbsp low sodium soy sauce
- 1 tbsp rice wine vinegar
- 2 tbsp peanut butter
- 1 tbsp minced ginger
- 1/2 tsp minced chilli
- 2 tbsp vegetable stock / chicken stock / water
- 2 medium sweet potatoes , spiralized / grated into noodles (mine were 550g after spiralized)
- 1 cup frozen peas
- 1 tbsp chopped corriander (cilantro)
- 1/2 Lime, juice of
- A handful of crushed peanuts to serve
Instructions
- In a large non stick frying pan, heat the oil over a medium heat and add the onion. Cook for a couple of minutes before adding the garlic, carrots and bell peppers. Allow to cook, over a low heat, for 10 mins - until the vegetables have softened.
- Meanwhile, as the vegetables are softening, mix the sesame oil, soy sauce, rice wine vinegar, peanut butter, ginger and chilli until combined.
- Add the sauce to the vegetables and stir. Then add the sweet potato noodles and gently toss to coat in the sauce. Add the peas, partially cover and cook over a gentle heat for approx 10 mins.
- Stir in the cilantro and juice of half a lime.
- Dish up and sprinkle with the crushed nuts.
Bahar says
Hi Amy, this looks delicious. One of our girls doesn’t like nut butters. Can I do this without peanut butter? Is there something else you recommend in its place?
Thank you,
Bahar
Amy says
Hi Bahar, thank you and sorry for the delay in getting back to you. You could try missing out the peanut butter altogether or adding something like tahini.
Michelle says
I made this for supper tonight and will definitely make again! My husband and I were both raving how tasty and satisfying it was, especially for a dish that’s so full of nutritious veggies. Our nine-month old baby (doing blw) also gobbled it up, I just skipped the chili when cooking and added Sriracha at the table for the adults. Also I don’t have a spiralizer but my julienne peeler worked just fine to make noodles. I grilled a few shrimp for on top. Yummy!
Amy says
Hi Michelle, thank you! I just love feedback like this and that you take the time to let me know. I’m partial to a bit (ok quite a bit) of Sriracha on these too!
Krisdy says
Can’t wait to try this recipe. Curious what kind of spiralizer you use or prefer? Thanks!
Amy says
Thanks Krisdy, hope you enjoy it 🙂 I bought my spiralizer around 7 years ago when I lived in the UK. It is a Spiralz, you can see it on the video (middle of the post). Amy
Savanah says
Omg! I just made this tonight and it was so good, even my 18 month old ate it! I don’t normally have time to comment on recipe posts but it’s so hard to find one these days that is actually good and isn’t complicated! Thank you so much! I omitted the peanuts bc of my sons allergy, less soy sauce, and a whole lime juice was all I changed-so not much but DELICIOUS!! My first cultured recipe!! If you ever want to chat, I’m over at kaygodwhatsnext.com !
Amy says
Thanks for the high praise, Savanah, and for taking the time to rate and leave a comment. So glad you enjoyed it 🙂 Amy
Abbi says
Delicious! That sauce is awesome! We used cabbage instead of peas since we had some chopped. We also only used one onion since two seemed like it would be too much. I made it again with my mom the following day. So yummy!!!
Amy says
Thanks Abbi! This is one of my favourites, glad you liked it too 🙂