Sweet Potato Peanut Noodles

My family and I are neither Paleo nor Keto nor Whole30 nor any other "diet" category for that matter (especially one that doesn't include carbohydrates - a life without sourdough is a life I never want to know). We just love eating, feeling good when we eat and knowing our food is doing some good. I don't know about you but sometimes after a big plate of noodles I'm not feeling my best, so I love substituting my pasta with vegetable "noodles". By now most people have tried zucchini noodles (at the food "cool kid table" alongside riced cauliflower, avocado toast and acai bowls) but sweet potato noodles are less common. They are made the exact same way as zucchini noodles (with a spiralizer - I have the Westmark Stainless Steel Tri-Blade Vegetable Spiral Slicer I got in 2012 and it still works amazing) and cook in minutes with a quick sauté - fun fact: they can also be eaten raw and taste awesome that way. And these noodles pack all of the great health benefits of sweet potatoes including: being an amazing source of antioxidant vitamin A, beneficial for eye heath, reducing inflammation and promoting a healthy immune system. And a good source of fiber. They contain both soluble and insoluble fiber. Soluble fibers absorb water and soften your stool and insoluble fibers add bulk to your stool. Both are required for healthy bowel movements and healthy elimination is critical for all systems of the body.

Note: to this recipe I added eggs. If you would like to make it vegan sauté ginger and garlic and whisk into sauce. Also my partner can handle a larger amount of noodles then I can so we added some rice stick noodles to his. This recipe can be followed with sweet potato noodles, rice or soba noodles,, zucchini noodles or even rice or quinoa; its up to you.

Sweet Potato Peanut Noodles


3 tbsp peanut butter

3 tbsp tamari

1 tsp sesame oil

1 tbsp maple syrup

1/4 cup fresh lime juice

1 inch knob fresh ginger, grated

2 cloves garlic, minced

2 large eggs

2 large sweet potatoes, peeled and spiralized

1 zucchini spiralized

1 large red pepper sliced thin

1/4 cup fresh cilantro, chopped

1 tbsp olive oil (approx)

2 green onions sliced, white part and some green

chopped peanuts for garnish



Add olive oil to a large sauté pan over medium heat. Add the garlic and ginger, and cook for 1-2 minutes until aromatic. whisk eggs and pour into the skillet until just cooked. set aside.

Make dressing by combining tamari, lime juice, sesame oil, peanut butter and maple syrup. whisk well. taste, adjust as needed and set aside

Add the sweet potato noodles, zucchini noodles and red pepper to the skillet, and cook for about 5 minutes until peppers soften. Return eggs to the skillet, and pour in sauce. Toss to coat. Taste, add salt if needed. Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.

©2018 Whole Health Kitchen by Jessica McQuoid RHN