Southwestern Sweet Potato Noodles Recipes

SWEET POTATO NOODLES WITH GRILLED CHICKEN AND CREAMY POBLANO SAUCE

Steps:

• Preheat grill to medium-high heat and spray or brush the grates with oil.
• While the grill is heating combine the spices for the chicken and sprinkle evenly over both sides.
• Remove the husks and silk from the corn, brush or spray them with a little oil and sprinkle with salt and pepper.
• Brush or spray the poblano peppers with oil.
• Place the corn and poblanos on the heated grill and close the lid.
• Turn the corn and peppers approximately every 3-5 minutes until the corn has char marks and the skin of the poblanos is completely charred and the flesh is soft, this will take about 15-20 minutes total.
• Once the poblanos are ready remove them from the grill and into a plastic or paper bag and seal it for approximately 10 minutes.
• Remove the corn from the grill and cut off the kernels with a knife once they are cool enough to handle.
• While the corn and poblanos are cooling grill the chicken for approximately 4-6 minutes per side depending on their thickness.
• Remove from the grill and let the chicken rest for 5 minutes before slicing.
• Once the poblanos have cooled, remove from the bag and peel off the skins.
• Cut off the stems, remove the seeds and chop the peppers.
• In a large skillet over medium-high heat, heat 2 teaspoons olive oil.
• When the skillet is hot add in the spiralized sweet potatoes.
• Season with kosher salt and black pepper and sauté for 6-8 minutes or until tender, but still have a little bite to them.
• Add 1/2 a cup of the chopped poblanos to a blender along with 2 tablespoons of the chicken broth, blend until smooth.
• In a small saucepan over medium heat melt the butter.
• Once the butter is melted whisk in the flour and cook for about 1 minute.
• Slowly pour in the remaining chicken broth and poblano mixture whisking the entire time.
• Add in the cumin and season with kosher salt and pepper.
• Continue to whisk the sauce until it thickens, about 4-5 minutes.
• Remove the sauce from the heat and let it cool for a minute before whisking in the Greek yogurt.
• Divide the sweet potato noodles into 4 bowls or plates.
• Top the noodles with sliced chicken breast, corn and your desired amount of the creamy poblano sauce.
• Garnish with cilantro and any remaining chopped poblano peppers.

SOUTHWEST SWEET POTATO NOODLE BOWL

Steps:

• Using a spiralizer fitted with Blade C, spiralize sweet potato into noodles. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add sweet potato noodles, season generously with Kosher salt and pepper, and cover with lid. Cook, shaking pan occasionally and removing lid to stir once in a while, until noodles are "al dente". They will have a slight crunch to them. If the noodles start to stick, add two tablespoons of water (repeat as necessary) and continue to cook until noodles reach desired doneness.
• Meanwhile, heat 1 tablespoon of olive oil in a medium pot over medium heat. Add kale and season generously with Kosher salt and pepper. Cook, stirring occasionally, until kale leaves are a little wilted for a chewier texture, or if you prefer it more tender, cook for longer.
• Finally, in another medium skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5-7 minutes, until vegetables soften but still have a little crunch. Add frozen corn and cook for 1 minute, until warmed through.
• Divide sweet potato noodles, kale, and vegetable medley among bowls. Top with chopped avocado, a lime wedge, and chopped cilantro if desired. Devour immediately.

SOUTHWEST SWEET POTATO NOODLES.

Steps:

• Place the sliced onion and bell pepper in a large skillet with the olive oil. Cook over medium low heat until they start to caramelize, about 15-20 minutes.
• Place the black beans, spices, and 2/3 cup water in a sauce pan. Cook over medium heat.
• Use your spiralizer to make the sweet potato noodles. Once the onions and peppers are somewhat caramelized, add the sweet potato noodles to the pan.
• Cook, stirring often, over medium heat until the noodles are tender, about 10 -12 minutes. Season with salt and pepper to taste.
• Divide the sweet potato noodles into four bowls and top with the black beans. Garnish with fresh cilantro, salsa, green onions, and avocado if desired.

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.

SWEET POTATO NOODLES WITH BEEF AND MUSHROOMS (JAPCHAE)

Steps:

• Put the beef in a medium bowl with 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 tablespoon minced garlic and mix until the meat is completely coated. Set aside.
• Put the shiitake mushrooms in a small bowl and pour in enough hot water to cover. Set aside to soften for 25 minutes. Remove the softened mushrooms from the liquid, slice thinly and set aside.
• Heat 2 tablespoons sesame oil in a large skillet. Add 2 tablespoons minced garlic, the shiitake mushrooms, shishito peppers, carrots, onions and red bell peppers and cook until slightly soft but still crunchy, for 3 minutes. Add 2 tablespoons soy sauce and continue to cook for an additional minute. Transfer to a bowl and set aside. Set the skillet aside for cooking the beef.
• Prepare a medium bowl of ice water. Bring a medium saucepan of salted water to a boil, and then add the spinach and cook for 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain the spinach and squeeze with your hands to remove the excess liquid. Roughly chop and set aside.
• In the same pan of boiling water, add the noodles and cook according to the package directions. Drain the noodles in a strainer and rinse thoroughly with cold water. Add 2 tablespoons sesame oil to the noodles and toss with your hands or tongs so they are well coated and do not stick together. Leave the noodles in the strainer and set aside.
• Place the reserved skillet over medium-high heat and cook the beef with the marinade until brown, for 3 to 4 minutes.
• Combine the noodles, vegetables and beef in a large bowl. Add the remaining 7 tablespoons sesame oil, 7 tablespoons soy sauce, 1/4 cup brown sugar, the remaining garlic, the mirin, fish sauce, rice vinegar and black pepper. Mix together, using your hands or tongs, until all the ingredients are incorporated.
• Transfer to a large serving bowl and sprinkle with sesame seeds.

SOUTHWESTERN SWEET POTATO NOODLE BOWLS

Steps:

• For the sauce: Combine the first 7 ingredients in the food processor, pulse until completely smooth. Transfer to a jar. (There will be plenty of the avocado dressing leftover to use as a dip or spread.).
• For the salad: In a large bowl, toss the tomatoes, herbs and greens together. Squeeze lime on top and set aside.
• Run the sweet potato through the spiralizer to make noodles, or use a vegetable peeler to turn it into ribbons.
• Heat 1 teaspoon of the oil in a frying pan over medium heat, then lightly sauté the noodles for 2-3 minutes or until slightly softened. Transfer the sweet potato noodles to the bowl of greens and tomatoes.
• Without cleaning the pan, heat the remaining oil. Toss in the black beans, cayenne and coriander, and stir fry until warm. Add to the sweet potato noodle mixture. Stir everything in the bowl well to combine. Either add the avocado sauce and toss to coat at this point, or plate the salad and drizzle the sauce on top. Serve with sliced avocado, green onion and lime wedges if desired.