Creamy Sweet Potato Noodles

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“These sweet potato noodles taste delicious with the creamy peanut butter and miso sauce. If you don’t have enough sweet potatoes, you can use brown rice noodles instead or do a mixture of sweet potato noodles and brown rice noodles.”


Easy 👌


sweet potatoes
200 g spinach
red bell peppers
3 cloves garlic
100 g edamame beans
2 tbsp creamy peanut butter
1 tbsp tahini
2 tsp miso paste
1 tsp rice vinegar
4 pinches sesame seeds
sesame oil
almond milk
4 pinches chili flakes


  • spiralizer
  • saucepan
  • bowl
  • Step 1/6

    • sweet potatoes
    • spiralizer

    Peel and spiralise the sweet potatoes. If you don’t have a spiraliser, you can use a grater to create a similar effect.

  • Step 2/6

    Cut the peppers into strips and peel and finely chop the garlic cloves.

  • Step 3/6

    • red bell peppers
    • 3 cloves garlic
    • sesame oil
    • saucepan

    Place a large pan over a medium heat and add a drizzle of sesame oil. Once warm, add the sweet potato noodles, sliced peppers, sliced garlic and a pinch of salt. Cook for 5-10 minutes until the all begin to soften.

  • Step 4/6

    • 2 tbsp creamy peanut butter
    • 1 tbsp tahini
    • 2 tsp miso paste
    • 1 tsp rice vinegar
    • lime
    • almond milk
    • salt
    • bowl

    In a small bowl, whisk together the peanut butter, tahini, miso paste, rice vinegar, lime juice and a dash of almond milk and a pinch of salty until smooth.

  • Step 5/6

    • 200 g spinach
    • 100 g edamame beans

    Once the sweet potato noodles begin to feel soft, add the sauce, edamame beans and spinach. Mix well and cook for 5-10 minutes until the spinach has wilted and the edamame beans feel soft (if using frozen). You might want to add a dash more almond milk if the sauce is too thick. This will make it smooth and creamy.

  • Step 6/6

    • 4 pinches sesame seeds
    • 4 pinches almond milk

    Once ready to serve, spoon the mixture into bowls and top with a pinch of sesame seeds and chilli flakes on each.

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