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Sweet And Sour Sweet Potato Noodles

Eat more vegetables by making delicious, healthy recipes using sliced sweet potato noodles. Makes an amazing main course or side dish.

Course Main Course, Side Dish
Cuisine Dairy Free, Gluten Free, Refined Sugar Free, Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 People
Author Sara - Ms. Health-Esteem

Ingredients

Maple Vinaigrette (Yields Approximately 1/2 a cup)

  • 4 Tbsp Maple Syrup
  • 2 Tbsp Vinegar White Wine or Apple Cider
  • 1/2 Tsp Powdered Ginger

Sweet Potato Noodles

  • 1 Large Yellow or Orange Sweet Potato Cut Into Thin "Noodle" Matchsticks (See Tutorial Infographic)
  • 2 Large Carrots Cut Into Thin Matchsticks
  • 1 Large Clove Garlic Minced
  • 2 Tbsps Rosemary Fresh or Dried
  • 1.5 Cups Packed Spinach
  • 1.5 Cups Packed Cress
  • 2 Tsps Coconut Oil
  • 2 Pinches Himalayan Pink Salt

Instructions

Maple Vinaigrette

  1. In a small bowl, combine your vinaigrette ingredients and mix well. Set aside while you work on the sweet potato noodles.

Sweet Potato Noodles

  1. Place a large frying pan over medium heat and add the coconut oil. Let the oil melt.

  2. Once the oil has melted add the minced garlic and rosemary and let cook for about 2 minutes.

  3. Add the sweet potatoes and carrots, season with Himalayan pink salt and mix well with the oil in the pan. Let cook for 5 minutes, mixing occasionally. 

  4. Add half of the vinaigrette and mix to combine with the noodles. Let the vinaigrette fully reduce. Add more oil to the pan if needed (to avoid burning the noodles) and cover. Let cook for approximately 15 to 20 minutes, until the noodles are cooked through. Make sure to check often so that your noodles aren't overdone. 

  5. Add the spinach and cress and the rest of the vinaigrette. Once again, mix everything together and cook for another 2 minutes, until the greens are wilted.