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Asian Sweet Potato Noodle Stir-Fry

October 22, 2015

Sauteed sweet potato noodles are tossed in a sweet and salty Asian-style sauce, combined with fresh spinach and mushrooms and topped with slivered almonds and green onion.

Asian Sweet Potato Noodle Stir-Fry

This week has been so busy that I’ve been slacking on my blogging schedule a little! I have good intentions of posting two recipes a week and at least one mindfulness article, but sometimes it’s just really hard to squeeze those in while also working a full time job. Anyone else feel me? 

Over the weekend I created this quick lunch using sweet potatoes I had hanging out in my pantry. I thought I’d try them spiralized (sweet potato noodle = swoodles) and sauteed with some of my favorite veggies (and fungi)! This recipe fit this month’s Recipe Redux day! This month’s theme: 

A Nutty Nut Day

We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!

Slivered almonds were the perfect topper for this dish. So do you want to know a secret? The original intention was going to be using toasted almonds, however I burned the crap out of them. I usually put them in the toaster oven with a little olive oil, and I left them in WAY too long. They turned very dark brown. If you look closely in these pictures perhaps you can spot one. 

Asian Sweet Potato Noodle Stir-Fry

When I went to take pictures of this dish, you could barely see the almonds, so I sprinkled some more non-toasted one just for some color contrast. Feel free to use 100% toasted or 100% not toasted. Whichever floats your boat. 

Sweet potatoes are a wonderful unique substitute for noodles here. They only have slightly less calories than pasta, but have way more vitamin A and fiber. The sauce tastes just like an Asian-style stir-fry sauce you’d get on a traditional lo-mein dish. Anyone who knows me, knows that my favorite veg combination is spinach + mushrooms. Amazing. 

Asian Sweet Potato Noodle Stir-Fry

The almonds add a nice crunch to the whole dish. Here’s the recipe: 

Asian Sweet Potato Noodle Stir-Fry
2015-10-22 18:30:17
Serves 4
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Ingredients
  1. 2 small sweet potatoes, spiralized thin
  2. 1lb white mushrooms, sliced
  3. 8 ounces spinach
  4. 1 tsp cornstarch
  5. 1-2 Tbsp water
  6. 1/4 cup slivered almonds, for garnish
  7. sliced green onion, for garnish
For the sauce
  1. 1 Tbsp olive oil
  2. 1 tsp garlic
  3. 1/4 cup reduced sodium soy sauce
  4. 2 Tbsp sesame oil
  5. 2 Tbsp honey
  6. 1 tsp garlic, minced
Instructions
  1. Heat the olive oil and garlic in a large sautee skillet. Add the sweet potato and mushrooms and a splash of water, cook until the sweet potato noodles are soft. Time varies according to thickness of noodle, fork test after 6-8 minutes.
  2. Meanwhile, whisk together the sauce ingredients.
  3. In a small bowl, whisk together the cornstarch and water. Set aside.
  4. Add the spinach and sauce to the noodles. Toss to coat. Let cook for a few minutes and then stir in the cornstarch mixture. Let cook until the spinach is wilted and the sauce is thickened.
  5. Garnish with green onion and almond slivers.
By Emily @ Zen and Spice
Zen & Spice https://zenandspice.com/

 

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Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

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Reader Interactions

Comments

  1. Rebecca says

    October 22, 2015 at 8:15 pm

    oohh, i must try spiralized sweet potatoes soon. do they have a soft, sweet potato texture, or remain slightly crunchy in this?

    • Emily Hein, RDN, LD says

      October 23, 2015 at 9:54 am

      They remain slightly crunchy. You have to be careful not to overcook them, or else they fall apart, haha.

  2. [email protected] athletic avocado says

    October 23, 2015 at 1:03 pm

    this needs to get in my belly!!! This is a perfect dinner with some protein!

  3. Rebecca @ Strength and Sunshine says

    October 23, 2015 at 2:59 pm

    Spiralized sweets are so so good! Perfect healthy dish Emily!

  4. Corina says

    October 24, 2015 at 1:00 am

    This looks gorgeous. I’ve only had a spiralizer for a week so I’m really enjoying testing it out but haven’t tried sweet potato noodles yet! They make the dish look so colourful!

  5. Jenny Shea Rawn says

    October 26, 2015 at 8:19 am

    Oh this dish looks so good! I don’t have a spiralizer … yet, but you may have convinced me to get one. love stir fries and this is right up my alley. pinning!

  6. WholeYum says

    November 13, 2015 at 10:10 am

    This looks so good!!!

Trackbacks

  1. F&F Friday Favorites: Life and Links | Fitness & Feta says:
    October 23, 2015 at 2:23 pm

    […] Cool dinner idea: Asian sweet potato noodle stir fry […]

  2. Friday Faves  says:
    February 19, 2016 at 9:02 am

    […] sweet potato stir-fry recipe is […]

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I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

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