with Broccolli, carrots and mushrooms
VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE
Recently, I saw a vegan Instagram buddy of mine post a gorgeous video of sweet potato noodles. The noodles were flat, glassy, and almost transparent. The video showed the noodles oozing with goodness and slipping between chopsticks. I was drooling all over just watching the video, so I decided to go looking for these beautiful noodles.
At first I was debating if this dish deemed a full post. Eventually, though, the final output looked so pretty and inviting, warranting a complete write-up. I also want to encourage folks to try variety of noodles and not stick to usual ‘white’ carb varieties.
Here, I present my first trial of Sweet Potato noodles. These types of alternate noodles are made of complex carbs and also pack a good bit of vitamins and antioxidants. These noodles are also naturally gluten-free. This is a simple stir-fry recipe with veggies such as carrots, broccoli, and mushrooms. The “secret sauce” is literally a sauce 😇 Whisk together sesame paste, rice wine vinegar, and soy sauce with a touch of maple syrup. I also made a paste of ginger, garlic, and red chillies.
There are only 4 steps and combination of ingredients –
👉 Stir fry the veggies at high heat
👉 add the paste
👉 add the cooked noodles and toss well
👉 finally add the sesame sauce and coat
👉 finish off with a sprinkling of black sesame seeds
Final verdict – these noodles are quite chewy and slippery! Cutting the noodles into smaller pieces was an easier way to consume them rather than in large pieces.
Keep the recipe for a week night of quick stir-fry with any variety of noodles and choice of veggies. Pre-make and keep the spice paste handy in the fridge!
All you need to make is the sauce 🤷🏻♀️
Try our other noodle dishes –
Silky Sweet Potato noodles tossed in a sesame dressingHere I present my first trial of Sweet Potato noodles. These types of alternate noodles are made of complex carbs and also pack a good bit of vitamins and antioxidants.Servings: 8
- 4 cups Sweet Potato noodles cooked and salted
- 2 cups Mixed Veggies julienned carrots, broccoli and mushrooms
- 1 tbsp Basil leaves
Paste of Ginger, Garlic and Red Chillies
Whisk a sauce of Sesame paste, Soy Sauce, Rice wine vinegar and Maple syrup
- Start a large wok, add sesame oil
- Add the basil leaves, next add the veggies and starry on high heat
- Add the paste and fry for a few minutes
- Add the cooked noodles and toss well
- Finally add the sauce and coat
- Sprinkle black sesame seeds to finish