Sweet Potato Noodle Bowl
This easy noodle bowl recipe is a delicious combination of sweet potato noodles, wholesome ingredients, and a homemade teriyaki sauce.
Prep: 20 mins
Cook: 30 mins
Yield: 4 servings
Ingredients
Ingredients
- 12 oz sweet potato glass noodles
- 2 cups chopped kale or spinach
- 1 lime
- 6 cups mixed mushrooms, diced
- 2 Tbsp white wine or low-sodium vegetable broth
- 3 cloves garlic, crushed
- 2 cups frozen shelled edamame
- 2 cups shredded purple cabbage
- 2 cups shredded savoy cabbage
- 2 cups julienned carrots
- Sprouts or microgreens (optional)
Asian Teriyaki Sauce
- ¼ cup tamari or low-sodium soy sauce
- ½ cup low-sodium vegetable broth
- 1 Tbsp apple cider vinegar
- 1 Tbsp sriracha sauce
- 3 Tbsp maple syrup or date paste
- 6 cloves garlic, crushed
- 2 tsp tapioca or cornstarch
- 1 Tbsp toasted sesame seeds
- 1 tsp grated fresh ginger
Instructions
Instructions
- 1. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 5-6 minutes). Rinse in cold water and drain.
- 2. In a small saucepan, whisk all the Asian Teriyaki Sauce ingredients to combine.
- 3. Heat sauce over medium heat, stirring constantly, until thickened, about 3-4 minutes.
- 4. In a large skillet, sauté the noodles over medium heat along with the Teriyaki Sauce for about 2-3 minutes.
- 5. Add kale or spinach and sauté for 2-3 minutes.
- 6. Squeeze the juice of the lime over the noodles and stir well.
- 7. In a separate skillet, sauté mushrooms with the vegetable broth and garlic for 5 minutes.
- 8. Put the frozen shelled edamame in a saucepan and add enough water to cover. Bring to a boil and cook for 5 minutes. Drain.
- 9. Place the noodles with the greens in a bowl. Top with cabbage, carrots, sautéed mushrooms, cooked edamame, and sprouts or microgreens (if using).
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