Spiralized Sweet Potato Noodles and vegetables are cooked in a creamy Asian-style peanut sauce to make this super tasty, family-friendly meal.
Reasons to Love this Recipe
- ADAPTABLE - Keep the cooking process the same but switch out the sauce with your favourite stir fry or pasta sauce. Alternatively, keep the sauce the same but swap out the sweet potato with other spiralized zucchini, or your favourite noodles. (Cooking times will vary)
- KIDS IN THE KITCHEN - There are so many benefits to getting your kids in the kitchen cooking and this is a great recipe for getting them involved. Kids love gadgets and helping to make the noodles can be a lot of fun.
- FUN - Spiralizing sweet potato is a different and fun way to serve sweet potato. Variety is key when serving meals to our children. If they don't like a certain food one way, then changing the way you serve it can make a big difference.
Watch How to Make It (Video)
Spiralized Sweet Potato Noodles vs Sweet Potato Glass Noodles
When referring to sweet potato noodles in this recipe I mean sweet potatoes that have been spiralized, not the Korean sweet potato glass noodles, which are made from sweet potato starch and water. (Although I'm sure they would work really well in this recipe too!)
I use a spiralizer to make the noodles but if you don't have one you can prepare them using a julienne peeler, they just won't have that same noodle shape and it will take a lot more time and effort.
Spiralized sweet potatoes can no also be found in the fresh section of some major grocers so this could be an easy and convenient alternative to making your own.
To spiralize sweet potato...
- Peel the potato and use a sharp knife to cut off both ends of the sweet potato. If your sweet potato is quite long you may find it easier to spiralize if you cut it in half.
- Secure your potato in the spiralizer and, using a good amount of pressure, turn the handle until you spiralize the entire potato section.
Ingredients Information (With Alternative Suggestions)
This section gives a little more information on the ingredients and suggests alternatives. For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- SWEET POTATO - Used to make the noodles. You can also buy pre-spiralized in the fresh section of many supermarkets now.
- VEGGIES - Added to the stir fry for added flavour and texture. You can play around with the vegetables you add to suit your taste and what you have available.
- SAUCE INGREDIENTS -
Peanut butter - can be replaced with any nut butter
Stock - Used to thin out the sauce which you may need to increase depending on the type of peanut butter you use. You can replace with water.
Rice wine vinegar - If you don't have any you could replace it with a different vinegar such as white wine or apple cider.
Soy sauce - can be replaced with tamari or coconut aminos for a gluten free, lower sodium alternative
Sesame oil - gives the sauce a lovely nutty flavour but you can replace with an alternative light tasting oil.
Ginger - My family love the ginger flavour in this sauce but you may wish to start with a smaller amount, taste the sauce and then add more to taste.
Chilli - only a touch is added to keep this meal kids frinedly. You can skip it or or add extra to taste. - LIME JUICE - Added at the end of cooking and really elevates the dish
- CORIANDER (CILANTRO) - Added for extra flavour, skip if you hate it.
- PEANUTS - Adds crunch to the dish, just make sure to chop finely if serving young children.
Process Shots and Cooking Steps
- SOFTEN VEGETABLES - Allow them to cook, over low heat, for 6-8 mins to soften and bring out their natural sweetness.
- PREPARE SAUCE - Add all the sauce ingredients to a jug and whisk well. If it is a little thick (it can be depending on the peanut butter used) you can thin it out with a little more stock (or water). Start with a teaspoon at a time.
- COOK - 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, cover and gently heat for approx. 10 mins. Keep checking and lightly tossing your noodles. Due to the sugars in sweet potatoes if you aren't careful they can caramalize and stick to the bottom of the pan. Using a non-stick pan can help to prevent this.
- FINISH - Squeeze in the lime juice, sprinkle the chopped coriander (cilantro) and mix through. Serve and top with the chopped nuts.
Serving Suggestions
- As a main meal: This is a great meal as it is. Add some cooked prawns, shredded chicken or tofu if you wish to add more protein.
- As a side dish: Serve as a side with a variety of meat dishes such as fish, chicken or pork.
Storage Instructions
Place leftovers in an airtight container and refrigerate for up to two days.
Other Sweet Potato Recipes You May Like...
- Sweet Potato Chickpea Curry
- Sweet Potato and Apples
- Lentil and Sweet Potato Shepherds Pie
- Sweet Potato Muffins
- Sweet Potato Truffles
Looking for another way to use your spiralizer?
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Sweet Potato Noodles in a Peanut Sauce
Sweet potato noodles and veggies cooked in an Asian influenced peanut sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves:4
Hover over "serves" value to reveal recipe scaler
Ingredients
Stir Fry Ingredients
- 1 tablespoon Vegetable Oil
- 2 Onions halved and finely sliced
- 1 teaspoon Minced Garlic
- 1 Red Bell Pepper (capsicum) cut into thin strips
- 2 small Carrots grated
- 2 medium Sweet Potato spiralized / grated into noodles (mine were 550g after spiralized and around 5 cups worth)
- 1 cup (145g) Frozen Peas
Sauce Ingredients
- 3 teaspoon Sesame Oil
- 3 tablespoon Soy Sauce low sodium
- 1½ tablespoon Rice Wine Vinegar
- 3 tablespoon Peanut Butter
- 1 tablespoon Minced Ginger *SEE NOTES
- ½ teaspoon Minced Chilli (optional)
- 3 tablespoon Vegetable stock / Chicken stock / Water more as needed
Finishing Ingredients / garnish
- 1 tablespoon Coriander (Cilantro) finely chopped
- ½ Lime juice of
- ¼ cup (35g) Peanuts chopped
Instructions
- In a large nonstick frying pan, heat the oil over medium heat and add the onion. Cook for a couple of minutes before adding the garlic, carrots and bell peppers. Allow to cook, over low heat, for 6-8 mins - until the vegetables have softened.
- Meanwhile, as the vegetables are softening, add the sauce ingredients to a jar/bowl and whisk 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, cover and cook over a gentle heat for approx. 10 mins. Keep checking every couple of minutes to make sure the sauce/noodles aren't catching/burning. Add more stock if needed.
- Stir in the coriander (cilantro) and the lime juice
- Dish up and sprinkle with the crushed nuts.
Video
Recipe Notes
- GINGER - I use minced ginger from a jar and found 1 tablespoon was a good amount for my family. You may wish to start with 1tsp, taste the sauce and add more if you like the ginger flavour. Freshly minced may also be stronger in flavour.
Nutritional facts
Calories: 351kcal | Carbohydrates: 49g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 902mg | Potassium: 957mg | Fiber: 10g | Sugar: 14g | Vitamin A: 24934IU | Vitamin C: 65mg | Calcium: 96mg | Iron: 3mg
CM
Have you ever used frozen spiralized sweet potatoes instead of fresh?
Amy
Hi, sorry for the delay in responding. I haven't tried frozen but I'm sure they would work great 🙂
Chloe
Best stir fry I've made at home in a long time! (Omitted the chilli flakes and added extra lime juice) Served it with pan fried salmon fillet and some toasted sesame seeds. Really yummy! Love how all the recipes on this site are reliable and always come out so well, thanks very much Amy! 🙂
Amy
Thank you so much, Chloe. I am glad you are enjoying the site. This is a favourite with our family too and would be perfect with salmon 🙂
Claire
Thanks for a great idea to get my toddler to try vegetables!! I omitted the capsicum as didn’t have any and added corn and she loved it. Coupled with salmon and she ate it all. Love your recipes!!!!
Amy
Excellent! I'm delighted you are enjoying the site, Claire 🙂
Elaine
Can this be eaten by 9 months old?
Amy
Hi Elaine, It really depends on what your baby is used to, is he/she doing baby-led weaning and used to food like this? Or is he/she being fed purees? With regards to the recipe ingredients, I would be mindful of the salt content - use homemade stock and skip the soy sauce to reduce the sodium levels. I'd also skip the crushed nuts. As always, supervise at all times 🙂
Debby
When do you add the veg stock? Unless I missed it in the directions??
Amy
Good spot, it is added to the sauce ingredients. There is a video above too, if interested 🙂
Bella C
I’m not normally one to gush but I love your website, the recipes are all super simple with accessible healthy ingredients, thank you. I made a slightly different version of this using the ingredients I had to hand, replacing the ginger with minced lemon grass and udon noodles rather than sweet pot noodles and it was a big hit! Thanks again.
Amy
What a lovely comment! Thank you 🙂 So happy you are enjoying the site. Going to try minced lemongrass in this next time - yum!
Abbi
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
Thanks Abbi! This is one of my favourites, glad you liked it too 🙂
Savanah
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
Thanks for the high praise, Savanah, and for taking the time to rate and leave a comment. So glad you enjoyed it 🙂 Amy
Krisdy
Can't wait to try this recipe. Curious what kind of spiralizer you use or prefer? Thanks!
Amy
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
Michelle
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
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!
Bahar
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
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.