Sesame Sweet Potato Noodles

Wondering how to make sweet potato noodles? We’ve got you covered!

Sesame Sweet Potato Noodles 2

Who doesn’t love pasta? But with traditional noodles being so high in carbohydrates, and with more people avoiding gluten or grains, I wanted to branch out and try noodles made from different vegetables. I recently bought a spirilizer and after some practice, I have zucchini noodles mastered. Pasta…pasta who?  I don’t think I will go back to eating regular noodles ever again and here’s why:

1) Vegetable noodles are more nutritious.

2) A portion size of vegetable noodles vs. pasta noodles contains less calories, but is more satisfying.

3) Vegetable noodles are so much more flavorful. With the natural flavor of different vegetables, like sweet potatoes, I promise you will not miss traditional pasta.

Sesame Sweet Potato Noodles 3

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

Sesame Sweet Potato Noodles

Whether 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 easy and quick to make: these Sesame Sweet Potato Noodles can be ready to eat in just 20 minutes.  Make a large batch and freeze for an easy meal during busy weekdays.

When I first purchased my spirilizer I wasn’t sure how often I would use it.  I quickly discovered that you could substitute vegetable noodles in any dish that you would normally use regular pasta.  Spirilizer to the rescue! In the past I tried to get away with making noodles using cheese graters, mandolins, and vegetable peelers.  These options get the job done, but nothing is easier or better than a true spirilizer.

Sesame Sweet Potato Noodles 4

Enough about my love for my spirilzer. These Sesame Noodles are seriously to dye for!  So much flavor in one simple dish – you really just have to try them out for yourself! Let me know how this recipe works for you! Comment below or find me on Facebook.

Sesame Sweet Potato Noodles

www.theorganicdietitian.com
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 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

Instructions

  1. Cook the sweet potato in a 425 degree oven for 10 minutes (will not be fully cooked at this point).
  2. While the potato cools enough to handle make the dressing.
  3. In a small bowl whisk together the tahini, sesame oil, vinegar, honey, red pepper flakes, and salt.
  4. Set the dressing aside.
  5. Spirilize the sweet potato into noodles.
  6. 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).
  7. Toss in the dressing, green onions, and sesame seeds.
  8. Serve warm or cold.
  9. Store in an airtight container in the fridge for up to one week.

Recipe Notes

*choose organic ingredients when possible.

Sesame Sweet Potato Noodles using Spirilizer #vegan #glutenfree #paleo
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  1. Is there something I can substitute for the tahini paste? Everything I’ve made with this always tastes so bad to me, so I gave up on it.

  2. if you were to microwave the,potato instead of baking in the oven how long do you think you’d cook it in the microwave? Can’t wait to try this

    1. I would say start with 2 minutes. You don’t want it too soft or the spirilizer will just mash the potato but you want to soften it up slightly to making it easier to make noodles. I hope you enjoy it!

  3. How do you cut the potato to fit in the spiralizer?? I don’t often use mine cause my veggies don’t fit in it and I don’t know how to cut them to make them fit and still spiralize correctly…

    1. I would have to see which one you have. With the spirilizer that I have I don’t have to cut the potato I can just put the whole potato in the machine. I would think that the potato would still have to be round to work so cutting it in pieces short ways vs cutting them long ways would be best.

  4. Just made this tonight and I loved it!!!!! With meals like this, I could totally be vegetarian. So easy, filling, tasty!!

  5. OMIGOSH I just made this and I swear it tastes just like Pad Thai. I spiralized the raw sweet potato first (mostly because I have an El Cheap-0 spiralizer), put it in a bowl with plastic wrap on top and microwaved it for about 1.5 minutes … perfect and super quick! Do you happen to have worked out the nutritional value for this? 😀 Soooooo gooooood.

    1. I am so glad that you loved it! The microwave is a good options when in a pinch but I like to try to stay away from the microwave as much as possible as to not effect the nutritional content of the food. I don’t post nutritional information because I like to focus on real food ingredients and not the calorie or fat content but feel free to use a free online site to get the values. Thank you for the comment!

  6. Do you have a recommendation for a substitute for the tahini paste? Just curious because that is not a regular purchase in my home (also have never had it; willing to try) and I wan to see if there was something to sub in before I buy a new pantry item.

    Thanks

    1. You could always sub cashew butter or almond butter for the tahini but I highly recommend getting some tahini. I have a lot of other yummy recipes you can use it in like my tahini cauliflower.

  7. Hi there! I have made this a few times for my family, and they love it. Thanks so much for this recipe. I was thinking that I would like to make it in big batches to freeze – Do you freeze the noodles before or after sauté-ing? And is it better to keep the dressing separate from the noodles until serving? Thanks again for your great recipes! 🙂

    1. I am so glad you love this recipe! I usually freeze them before sauteing and I would recommend keeping the dressing separate. It is pretty easy to throw together in a pinch anyway.

    1. I think some sautéed kale or spinach would be nice in here. You could even spiralize some beets along with the potato to add some additional nutrients. Some roasted broccoli would go well too.

    2. I made this into a cold summer salad by chilling the noodles post steaming , then adding the rest of the ingredients! I also added in grated apples for a crunch! (Optional) added boiled chicken to make it kid friendly!

  8. This dish is sooo good!
    At first I wasn’t sure if I would like it since I’ve never tried tahini before, but I’ve eaten all of it now and am so glad I have another sweet potatoe to make it again tomorrow. XD
    This was the first time I used my brand new spiralizer. And it was the first dinner I made in my new apartment.
    Thank you so miuch for sharing the recipe!

  9. Sorry, but this was the most difficult thing I ever made. I could only do part of the potato . I think I needed to bake the potatoes longer. Dressing is a bit too vinegary so I added some peanut butter. Otherwise, very good.

    1. I am sure the time needed to bake the potato depends on the size and the quality of your spiralizer. The dressing will depend on your taste buds so I am glad that you were able to adjust it to your needs!

  10. Could you use maple syrup instead of honey? We do baby led weaning and since baby is still too young, honey is a no-go.