Description
This sweet potato noodles recipe offers a quick, healthy, and flavorful weeknight meal. It features vibrant sweet potato starch noodles coated in a smoky chipotle-lime sauce with various vegetables, making it a nutritious and delightful gluten-free alternative to traditional pasta.
Ingredients
Scale
- 7 oz sweet potato starch noodles
- 2 tbsp neutral cooking oil, divided
- 1 small (about 2.8 oz) yellow onion, thinly sliced
- 5.3 oz cremini mushrooms, sliced
- 1 medium (about 4.2 oz) carrot, julienned
- 1 medium (about 5.3 oz) red bell pepper, thinly sliced
- 3.5 oz baby spinach
- 1–2 chipotle peppers in adobo sauce (about 0.5 oz), minced
- 1 tbsp adobo sauce (from can)
- 3 tbsp fresh lime juice
- 0.25 cup naturally brewed soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 cloves (about 0.35 oz) garlic, minced
- 0.35 oz fresh ginger, grated
- 2 tbsp toasted pepitas
- 0.25 cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges (for serving)
Instructions
- Cook Sweet Potato Noodles: Bring a pot of water to a rolling boil. Add the sweet potato starch noodles and cook according to package directions until they appear translucent and feel tender to the bite (about 5-7 minutes). Drain thoroughly, rinse with cold water to prevent sticking, then toss with a touch of neutral oil.
- Whisk Chipotle-Lime Sauce: In a small bowl, combine the minced chipotle peppers, adobo sauce, fresh lime juice, naturally brewed soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger. Whisk until the sauce is well combined and slightly emulsified (about 2 minutes). Set aside.
- Saute Onion and Mushrooms: Heat 1 tbsp of neutral cooking oil in a large wok or high-sided skillet over medium-high heat. Add the thinly sliced yellow onion and sauté for 2-3 minutes until it starts to soften. Next, add the sliced cremini mushrooms and cook for another 3-4 minutes, stirring occasionally, until they release their moisture and begin to brown. Remove these cooked aromatics and mushrooms, setting them aside.
- Stir-fry Carrots, Bell Pepper, and Spinach: Add the remaining 1 tbsp of neutral cooking oil to the wok. Introduce the julienned carrot and thinly sliced red bell pepper, stir-frying for 3-4 minutes until they are crisp-tender and brightly colored. Now, add the baby spinach and cook for just 1 minute more, stirring until it wilts completely. (If your pan seems overcrowded, cook vegetables in batches to ensure they sear instead of steam, preventing mushiness.)
- Combine and Toss with Sauce: Return the sautéed onion and mushrooms to the wok with the other vegetables. Add the cooked and drained sweet potato noodles. Pour the prepared chipotle-lime sauce evenly over all ingredients. Using tongs, gently toss everything together until the noodles and vegetables are thoroughly coated in the rich, smoky sauce. Continue cooking for 1-2 minutes, allowing the flavors to meld and the noodles to warm through.
- Serve and Garnish: Transfer the vibrant sweet potato noodles to shallow individual serving bowls. Garnish generously by scattering toasted pepitas over the top. Finish with a shower of freshly chopped cilantro. Serve immediately, perhaps with a lime wedge on the side for an extra burst of tang.
Notes
For faster prep, use pre-cut julienned carrots and bell peppers. If the pan seems overcrowded at any point, cook vegetables in batches to ensure they sear instead of steam. Ensure your pan is adequately oiled and hot before adding noodles to prevent sticking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Fusion (Southwest-Asian inspired)
Nutrition
- Serving Size: 1 serving (about 350 g)
- Calories: 320 calories
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: sweet potato noodles, gluten-free, quick meal, healthy, weeknight, chipotle-lime, stir-fry, vegetarian, Asian-inspired, noodle dish