Sweet Potato ‘Noodles’ with Veggies and Sauce
I love sweet potatoes in noodle form, they hold their shape and don’t get soggy. I will provide instructions for making sweet potato noodles with a spiralizer, even though I cheated today and used store bought ‘fettuccini’ style.
I tossed the noodles with mixed greens and Patagonian shrimp, also known as “love food” – at least at our local QFC! The greens were actually a salad mix – yea, no chopping! – containing a combo of broccoli, kale, beets, and two kinds of cabbage.
The sauce was divine: black garlic molasses, black truffle sea salt, green onion/garlic powder (from my local Farmer’s market), sesame oil, ume (plum) vinegar, and mirin. Sorry, I didn’t measure, I just tossed to taste.
Start by preparing your sweet potato: cut the ends off, peel the whole thing, load it on the spiralizer and get to twisting. If you don’t have a spiralizer, you can use a julienne peeler to make noodles.
Once the sweet potato is fully spiralized, toss with olive oil and salt, and spread out on a baking pan. Place in the oven for 10-12 minutes, tossing halfway through.
Alternatively, sweet potato noodles can also be sautéed. Simply add a bit of oil to a large skillet and heat to medium. Toss the noodles in the skillet to cook them. I prefer them barely cooked through with a bit of crunch left, so I sauté for about 5 minutes. You can cook them up to about 12 minutes if you want them softer.
While the noodles are cooking, steam the shrimp in the microwave. Four minutes is perfect on my microwave for 10 shrimp, but if your microwave runs hot, start with 3 minutes and then heat in one minute increments, checking after each minute, so you don’t over cook. Let shrimp cool a few minutes, then peel.
Transfer the noodles to a shallow bowl, add the sauce ingredients and toss gently to coat: black garlic molasses, black truffle sea salt, sesame oil, ume (plum) vinegar, and mirin. Start with a little bit of each and keep tasting and adding more of one or another until it tastes good to you.
Stir in the shrimp and the greens. Serve.
Note: this dish keeps well and makes for great leftovers for lunch!
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.