I bought a spirilizer a few months ago and have zucchini noodles down pat. I figured it was about time to branch out and try noodles with different vegetables. Pasta…pasta who? I don’t think I will go back to eating regular noodles ever again. One, vegetable noodles are so much more nutritious. Two, a portion size of vegetable noodles vs. pasta noodles is so much more satisfying for less calories. Three, vegetable noodles are so much more flavorful. I promise you will not miss the pasta.
Ounce for ounce sweet potatoes make for better noodles than even brown rice.
Brown Rice Pasta (2 oz): 190 calories, 41 grams carbohydrates, 4 grams fiber, 4 grams protein, 0% vitamin A, 0% vitamin C, 0% calcium, 8% iron
Sweet Potato (2 oz): 49 calories, 11 grams carbohydrates, 2 grams fiber, 1 gram protein, 161% vitamin A, 2% vitamin C, 2% calcium, 2% iron
Weather you are watching your carbohydrate intake, avoiding gluten or grains, or just want to eat a more nutrient dense diet…vegetable noodles are for you. The good news is that vegetable noodles are so easy to make and they can help you create really quick meals. These sesame sweet potato noodles can be ready to eat in 20 minutes from start to finish. Make a large batch and keep the noodles in the freezer for an even faster meal during busy weekdays.
When I first purchase my spirilizer I wasn’t sure how often I would use it. I quickly discovered that you can substitute vegetable noodles in any dish that you would normally use regular pasta. In the past I tried to get away with making noodles with cheese graters, mandolins, and vegetable peelers. These options can be suitable options but nothing works easier and better then a true spirilizer.
But this wasn’t supposed to be an ode to my spirilizer post (but it turned out that way didn’t it). These sesame noodles are seriously to dye for! So much flavor in one simple dish you really will just have to try them out for yourself.
- 1 large sweet potato
- 1 tablespoon olive oil
- 2 tablespoons tahini paste
- 1 tablespoon toasted sesame oil
- 2 tablespoons raw apple cider vinegar
- 2 teaspoons raw honey or maple syrup
- pinch crushed red pepper flakes
- 1/4 teaspoon salt
- 1 green onion, diced
- 1 tablespoon sesame seeds
- Cook the sweet potato in a 425 degree oven for 10 minutes (will not be fully cooked at this point).
- While the potato cools enough to handle make the dressing.
- In a small bowl whisk together the tahini, sesame oil, vinegar, honey, red pepper flakes, and salt.
- Set the dressing aside.
- Spirilize the sweet potato into noodles.
- In a medium sauté pan heat the olive oil and cook the sweet potato noodles for about 5 minutes (I like them slightly crunchy but cook longer if desired).
- Toss in the dressing, green onions, and sesame seeds.
- Serve warm or cold.
- Store in an airtight container in the fridge for up to one week.
*choose organic ingredients when possible.