Home » Sweet Potato Noodles with a Miso Garlic Sauce

Sweet Potato Noodles with a Miso Garlic Sauce

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This whole dish started out pretty random. I was heading to work out and already thinking about lunch. A sweet potato sounded really good and then I thought why not sweet potato noodles?

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.

Sweet Potato Noodles

  • Yield: Approximately 2 - 2 cup servings

Warm and crunchy sweet potato noodles paired with an Asian themed sauce.


  • 1 really big sweet potato (should yield about 4 cups of noodles), peeled
  • 1 teaspoon extra virgin olive oil
  • 1 small sweet onion, sliced


  1. 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.
  2. Place your noodles in a large bowl.
  3. 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.
  4. Place noodles back in the bowl and drizzle with 1 teaspoon of olive oil then mix in onion.
  5. Set aside while you make the dressing.

Miso Garlic Sauce and Putting it Together


    • 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


    1. Add ingredients to a small bowl and whisk. Whisk it good. Crack that whisk. 😉
    2. Pour dressing over sweet potato noodles and toss to coat.
    3. Serve over fresh baby spinach.
    4. Garnish with sesame seeds
    5. Enjoy!

    Have you ever tried sweet potato noodles?

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      • Anonymous says:

        Thank you so much Jodi! I made a sweet version for breakfast today and it was so good. I’m really liking the hot bath for the noodles.

    1. Celina Green says:

      This. is. so. good. Making it for a second time tonight. I like a little less crunch to my sweet potato so I sauteed mine to soften a bit more and I left out the onion as I am prego & didn’t want heartburn. Also used yellow miso. Yum!!!