The sweet potato spiral noodles we are featuring in this recipe are not the same as Korean sweet potato glass noodles (also known as japchae noodles, Korean potato noodles, and Korean vermicelli potato noodles). Korean sweet potato noodles consist of sweet potato starch and water, whereas my noodles come from whole sweet potatoes. I use a spiralizer to make the sweet potato spaghetti used in this recipe. However, you can find out below how to make spiralized sweet potato noodles without a spiralizer. Once you have your equipment ready, spiralizing sweet potatoes requires the following three steps:
What if I Don’t Have a Spiralizer?
If you don’t have a spiralizer, don’t worry! You can also prepare them using a julienne peeler (affiliate link). Just keep in mind that this method will likely require more physical effort. Also, because the noodles will turn out thinner, they will take less time to cook than spiralized vegetable noodles. To reduce preparation time, you can also buy pre-prepared sweet potato noodles at the grocery store in lieu of using a spiralizer. For the sauce, you’ll need unsweetened, smooth peanut butter, tamari (or soy sauce), sesame oil, maple syrup, freshly grated ginger, minced garlic, fresh lime juice, salt, and vegetable stock. For the noodles, you’ll need olive oil, onion, red or yellow bell pepper, sweet potatoes, vegetable stock, edamame, and fresh cilantro. You can also garnish them with sesame seeds, green onions, and lightly salted peanuts (roughly chopped).
Tamari: I use tamari in my noodle dish to make it gluten-free. However, soy sauce works just as well. Nut butter: Don’t want to use peanut butter in your pasta sauce? Good news: Almond butter makes an excellent substitute for this sweet potato pasta. Oil: I use sesame oil to give my potato and noodles a nutty Asian flavor. However, this recipe also works with light-flavored olive oil or avocado oil. Add mushrooms: Few things amplify the taste of these tender veggie noodles more than earthy, buttery mushrooms. Add shiitake mushrooms to your noodles at the start of the recipe, and the mushrooms will come out beautifully sautéed. Or, add Roasted Shiitake Mushrooms just before serving your dish for extra smoky flavor. Chili paste: Add a zing of sweet-and-spicy flavor by adding one teaspoon of chili paste to your sweet potato spaghetti recipe.
Make ahead: To make sweet potato noodles ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time. Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.
As a tasty side: This recipe also makes a delicious side dish alongside dozens of meat dishes with a similar flavor profile. Serve your vegetable noodles with Chicken Teriyaki Stir Fry or Crock Pot Butter Chicken for a bold and saucy pair. Or, try my Cauliflower Curry or Thai Lemongrass Chicken for meals as vibrant as they are easy.
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