I developed this Sweet Potato Noodles in Spicy Peanut Sauce recipe for Mealthy.com and you can find it here. This quick and easy recipe substitutes sweet potato noodles for traditional wheat pasta. Sweet potatoes are super easy to spiralize due to their size and shape, and there’s no need to peel them. They cook quickly, then just toss them with more veggies in a quick and delicious peanut sauce.
Don’t let the long ingredient list scare you off. It’s mostly items from your pantry that you just need to whip together. To save even more time, purchase sliced mushrooms and broccoli florets from the produce section of your supermarket.
This makes a great side dish or meatless main dish. You can add cooked shrimp or chicken for a heartier main dish.
Tastes great or hot cold, so leftovers are perfect for lunch the next day.
- 1 cup vegetable stock divided
- 1/3 cup peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 2 teaspoons chili garlic sauce
- 1 tablespoon sesame oil
- 2 cups small broccoli florets
- 2 cups sliced mushrooms
- 2 medium sweet potatoes , peeled, if desired, and spiralized using thick spiral blade
- 2 green onions , chopped
- 2 tablespoons chopped peanuts
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Combine 2/3 cup vegetable stock, peanut butter, soy sauce, chili garlic sauce, lime juice, honey and ginger. Set aside.
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Heat sesame oil in a large non-stick skillet over medium-high heat and cook broccoli 2 minutes, stirring occasionally. Add mushrooms and cook stirring occasionally, until vegetables are tender-crisp, about 2 minutes. Remove vegetables and keep warm.
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Add sweet potato noodles and remaining broth and bring to a boil over high heat. Reduce heat to medium and simmer until liquid evaporates and noodles are tender, about 5 minutes.
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Return vegetables to skillet and stir in peanut sauce and green onions.
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To serve, sprinkle with chopped peanuts and additional green onions if desired.
