Asian style Sweet Potato Noodle Bowl {Paleo, Low Carb}

Asian style Sweet Potato Noodle Bowl {Paleo, Low Carb}
January 15, 2017 megsri8
sweet potato noodle grain free

Good morning! My interesting recipe for the day is this Asian style sweet potato noodle bowl. Have you heard about sweet potato noodles? These are noodles made using a vegetable spiraliser and a great low carb alternative to regular wheat based or rice noodles. I really enjoy this concept of using vegetables as substitutes to grains as firstly its a great way to get more vegetables into your diet and secondly you end up consuming less carbs. Carbs are not the enemy but it is the amount you end up consuming especially when you eat something like noodles. The simple carbs don’t fill you up easily and you end up over eating. This then makes you  feel slow and sluggish rather than energised and fresh. The exact opposite of what you want after eating a meal.I also find excess carbs in my meal makes me bloated and uncomfortable, hence I am so happy to use vegetables as my grain substitutes.

sweet potato noodle

This sweet potato noodle bowl recipe has two coloured sweet potato noodles made from purple and yellow sweet potatoes. This is only because I enjoy my food to be as vibrant as ever which is why I add such a variety of coloured vegetables. Do not worry if you cannot get your hands on any purple sweet potatoes, they taste the same as the yellow ones. I would really suggest you invest in a spiraliser because it really helps you to add more vegetables into your daily meal. The change of structure and texture of your vegetables really makes your mind believe that these are not the regular old vegetables but actually noodles or pasta or rice. If you cannot find a spiraliser then you either chop your sweet potatoes into thin strips or thickly grate it. It will be less fun but at least it will be healthy!

sweet potato noodle

Since the spirlaiser ensures that the sweet potato noodles are very thin, they cook very quickly and I stir fry them on a high heat in coconut oil for a few minutes and they are ready. In addition to the sweet potato noodles I have also added peppers, mushrooms and greens. You can add any of your favourite stir fry vegetables to make this bowl or whatever you have in  the fridge. The sauce is a simple combination of ginger, garlic and soya sauce with a little starch to thicken it. You can serve the sauce on the side like I have done or toss it through all the vegetables just before serving. The choice is yours.

sweet potato noodle

I hope you like this simple yet delicious dinner recipe for Asian style sweet potato noodle bowl. It is a wonderful paleo, low carb dinner idea and is also perfect for a gluten free dinner. If you like this idea of substituting vegetables for grains then do read my recipe for a Healthy Pad Thai and my Healthy Stir Fry with Courgetti, both made with Courgetti or Zucchini Noodles.

sweet potato noodle

If you do recreate this recipe then I would so appreciate it if you would let me know how it turns out in the comments below. If you share it on Instagram then please do use the tag @meghnas_ and #meghnas so that I can appreciate your wonderful creations as well and re-share them on my account!

Print Recipe
Asian style Sweet Potato Noodle Bowl
sweet potato noodle grain free
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the sauce
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the sauce
sweet potato noodle grain free
Instructions
  1. First scrub and wash the sweet potatoes clean. Then using a spiraliser make them into thin noodles. Thinly slice the peppers, mushrooms and Choi sum or greens of choice. Set Aside.
  2. Make the sauce. Heat the sesame oil and add the roughly crushed ginger, garlic and fresh chili as well as the spring onions. Fry till light golden brown and slightly crispy. Add the soya sauce and rice vinegar and mix through. When it starts to bubble, dissolve the arrowroot powder or starch in a little water and add to the mixture. Stir till it thickens and comes together. Set aside and keep warm.
  3. In a wok or a large pan, heat 1/2 Tbsp of coconut oil till its hot. Add the yellow sweet potato noodles and stir through quickly. I like to use a pair of tongs to lift the noodles. Make sure it does not stick to the base of the pan. It just needs to be slightly softened and will be ready in 4-5 minutes. Remove and keep warm. Heat another 1/2 tbsp of coconut oil and stir fry the purple sweet potato noodles in the same manner. Set aside to keep warm.
  4. Divide the remaining 1 tbsp of coconut oil to a third and separately stir fry the peppers, mushrooms and green. Arrange all the stir fried vegetables either individual serving bowls or one large bowl. Sprinkle with fresh coriander leaves and bean sprouts. Serve immediately with the sauce on the side.
    sweet potato noodle
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