This whole dish started out pretty random. I was heading to work out and already thinking about lunch. A sweet potato was sounding good especially making sweet potato noodles with my spiralizer.
I wanted a raw dish, but didn’t want the starchy texture that raw potatoes can have. So the idea to boil water and let the noodles soak in it while I worked out was born. Using our handy little electric tea kettle I got the water boiling and set the noodles up in their bath while I sweated on the elliptical to TV on the Radio and MGMT. Win!
About a half hour later I drained the noodles and whipped up the sauce. This was a super easy and filling lunch. You could absolutely make this in the morning before work and have it as a cold salad instead of warm. Feel free to add extra veggies from whatever you have on hand.
The warm ‘bath’ I gave the noodles worked out really well. It eliminated the starchiness and brought out the sweetness that usually only baking does, and also left them nice and crunchy.
I crack myself up because I’m already thinking of what toppings I could use next time. A sweet one with cinnamon, nutmeg and maybe a little walnut oil. Even a spaghetti sauce would be great on these noodles.
Here’s the recipe, I hope you try it and let me know what you think.
Warm and crunchy sweet potato noodles paired with an Asian themed sauce.
Ingredients
- 1 really big sweet potato (should yield about 4 cups of noodles), peeled
- 1 teaspoon extra virgin olive oil
- 1 small sweet onion, sliced
Instructions
- Spiralize your sweet potato. If you don’t own a spiralizer, use a potato peeler to make long wide noodles or a garnishing peeler to make angel hair like noodles.
- Place your noodles in a large bowl.
- Bring water to a boil, enough that will cover your noodles (I brought a full electric kettle (1.8L) of water to boil), pour it over the sweet potato noodles until they are covered. Leave on for 20-30 minutes and then drain over a colander.
- Place noodles back in the bowl and drizzle with 1 teaspoon of olive oil then mix in onion.
- Set aside while you make the dressing.
Ingredients
- 1 1/2 tablespoons Organic Red Miso Paste
- 3 cloves garlic, minced
- 1 tablespoon tahini
- 1-2 tablespoons toasted sesame oil
- 1/8 cup raw agave nectar
- cayenne to taste
- 2 teaspoons bragg’s liquid aminos or tamari or coconut aminos
- juice from 1/2 lemon
- Sesame seeds, reserve for garnishing
Instructions
- Add ingredients to a small bowl and whisk. Whisk it good. Crack that whisk. ;)
- Pour dressing over sweet potato noodles and toss to coat.
- Serve over fresh baby spinach.
- Garnish with sesame seeds
- Enjoy!
Have you ever tried a sweet potato raw?
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