How To Make Sweet Potato Noodles Recipes

HOW TO MAKE SWEET POTATO NOODLES

Steps:

• Preheat oven to 425°F.
• Line a baking sheet with parchment paper.
• Scrub sweet potato and peel if desired.
• Cut off both ends of sweet potato so they are nice and flat. Affix onto spiralizer and spiralize using "spaghetti" blade.
• Lay out sweet potato noodles on baking sheet and spray lightly with nonstick cooking spray or olive oil spray. Sprinkle with salt and pepper.
• Bake for 10 minutes or until golden brown and softened. Enjoy with your favorite pasta sauce - or on their own!

SOUTHWESTERN SWEET POTATO NOODLES

Steps:

• Preheat the broiler. Cut the potatoes into long noodles using a spiralizer (or use 1 pound store-bought sweet potato noodles). Spread on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Broil until browned in spots and slightly softened, 3 to 5 minutes.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and serrano; cook, stirring, until just softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 5 more minutes.
• Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1 to 2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedges.

SWEET POTATO NOODLES (JAPCHAE)

Steps:

• Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
• Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
• In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.