Spicy Peanut Sweet Potato Noodles
Spicy Peanut Sweet Potato Noodles
Ingredients
For the Sweet Potato Noodles
- 2 sweet potatoes, large, peeled, spiralized into noodles
- 1 tablespoon olive oil
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce, low sodium
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup, or honey
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or more to taste
- 1/4 cup water, or vegetable broth
For the Stir-Fry
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1/2 red onion, thinly sliced
- 2 cups baby spinach
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1 lime wedges, for serving
Instructions
- 1
Prepare Sweet Potato Noodles: Peel the sweet potatoes and spiralize them into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons, then julienne them with a knife.
⏱️ 5 min
- 2
Make Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, sesame oil, grated fresh ginger, minced garlic, sriracha, and water (or vegetable broth) until the sauce is smooth and well combined. Set aside.
⏱️ 5 min
- 3
Sauté Sweet Potato Noodles: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the spiralized sweet potato noodles and cook for 5-7 minutes, stirring occasionally, until they are tender-crisp. Remove the noodles from the skillet and set aside.
⏱️ 7 min
- 4
Stir-Fry Vegetables: Add another 1 tablespoon of olive oil to the same skillet. Add the thinly sliced red bell pepper, julienned carrots, and thinly sliced red onion. Cook for 3-5 minutes, stirring frequently, until the vegetables are tender-crisp.
⏱️ 5 min
- 5
Combine and Finish: Return the sweet potato noodles to the skillet with the stir-fried vegetables. Add the baby spinach and cook for 1-2 minutes until wilted. Pour the prepared peanut sauce over the noodles and vegetables, tossing gently to coat everything evenly. Cook for another 1-2 minutes to heat through.
⏱️ 3 min
- 6
Serve: Divide the spicy peanut sweet potato noodles among 4 bowls. Garnish generously with chopped fresh cilantro, chopped roasted peanuts, and serve immediately with lime wedges for an extra burst of freshness.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Sweet Potato Noodles
Ingredients
For the Sweet Potato Noodles
- 2 sweet potatoes, large, peeled, spiralized into noodles
- 1 tablespoon olive oil
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce, low sodium
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup, or honey
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or more to taste
- 1/4 cup water, or vegetable broth
For the Stir-Fry
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1/2 red onion, thinly sliced
- 2 cups baby spinach
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 1 lime wedges, for serving
Instructions
- 1
Prepare Sweet Potato Noodles: Peel the sweet potatoes and spiralize them into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons, then julienne them with a knife.
⏱️ 5 min - 2
Make Peanut Sauce: In a medium bowl, whisk together the creamy peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, sesame oil, grated fresh ginger, minced garlic, sriracha, and water (or vegetable broth) until the sauce is smooth and well combined. Set aside.
⏱️ 5 min - 3
Sauté Sweet Potato Noodles: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the spiralized sweet potato noodles and cook for 5-7 minutes, stirring occasionally, until they are tender-crisp. Remove the noodles from the skillet and set aside.
⏱️ 7 min - 4
Stir-Fry Vegetables: Add another 1 tablespoon of olive oil to the same skillet. Add the thinly sliced red bell pepper, julienned carrots, and thinly sliced red onion. Cook for 3-5 minutes, stirring frequently, until the vegetables are tender-crisp.
⏱️ 5 min - 5
Combine and Finish: Return the sweet potato noodles to the skillet with the stir-fried vegetables. Add the baby spinach and cook for 1-2 minutes until wilted. Pour the prepared peanut sauce over the noodles and vegetables, tossing gently to coat everything evenly. Cook for another 1-2 minutes to heat through.
⏱️ 3 min - 6
Serve: Divide the spicy peanut sweet potato noodles among 4 bowls. Garnish generously with chopped fresh cilantro, chopped roasted peanuts, and serve immediately with lime wedges for an extra burst of freshness.
⏱️ 2 min