These spiralized sweet potato noodles are stir-fried with veggies and a delicious homemade teriyaki sauce! Grain, gluten, and dairy free, as well as vegan and paleo friendly.
On busy weekdays, the last thing I feel like doing is standing in the kitchen for 2 hours making dinner, especially if I’ve already been in the kitchen all day testing recipes. All I want to do is get a delicious dinner on the table quickly so we can eat and then sit together for our nightly family time, which lately has consisted of binge-watching some of the Korean dramas on Netflix!
I know it sounds weird, as none of us are even Korean, but they’re actually really entertaining. My late grandma from Hawaii used to be addicted to them and would always have them playing in her house. My mom got hooked on them too and when she came to visit us over the holidays last year, she spread her addiction to all of us! I love how clean (most of them anyway) and family-friendly they are. They have such a cute culture, not to mention some of the yummiest food ever (it’s my fave!) In case I’ve piqued your interest, a few of our recent favorites are Heaven’s Garden, Descendant’s of the Sun, and Tomorrow’s Cantabile, which all on Netflix right now!
I’ve had my spiralizer for some time, but have only recently began to get my money’s worth. It’s one of the gadgets you buy with good intentions and then it gets placed on the shelf, along with your ice cream maker and that juicer you planned to use everyday but have only used once since you bought it. 😳
This stir-fry is definitely a great excuse to bust it out again! I adapted this recipe from my Teriyaki Veggie & Noodle Stir-Fry, using spiralized sweet potato noodles instead of wheat or rice noodles, making it completely grain free as well as gluten free (depending on the “soy” sauce you use, of course.)
This is a meal that takes less than 30 minutes from start to finish. It’s also healthy and definitely veggie-rich! If you’re looking for a protein source, feel free to add in some grilled chicken or shrimp. You can even use the veggies you have sitting in your fridge instead of the ones I’ve listed. However you choose to customize it, I hope you enjoy this quick and easy dish!
- ⅓ cup low sodium tamari (gluten free), coconut aminos (grain & gluten free), or soy sauce (neither grain or gluten free)
- black pepper
- 1 tablespoon raw honey, coconut sugar, coconut nectar, or brown sugar (add more or less to taste)
- 1 teaspoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil
- pinch of black pepper (can use crushed red pepper or sriracha if you like it more spicy)
- 1 tablespoon cooking oil (avocado, coconut oil, or other oil of choice)
- 1 medium onion (I used yellow, but any will do)
- 2 cloves garlic, minced
- 1 cup shredded red cabbage or other leafy vegetable like napa cabbage, baby bok choy, spinach, or regular cabbage
- 4-5 mushrooms, sliced (shiitake, baby bella, button, etc.)
- 1 bell pepper, seeds removed and thinly sliced, any color will do
- 1 cup sugar snap peas or snow peas
- 2 large sweet potatoes, peeled*
- Combine tamari/soy sauce, honey/coconut sugar, rice vinegar, sesame oil, and pinch of pepper in a small bowl. Stir and set aside.
- Chop ends off potatoes and use the smaller noodle setting on your spiralizer to thin noodles. Set aside. You can also use your spiralizer blade of choice, just keep in mind cooking times will vary.
- Heat oil in a large pan or wok over high heat. Add onion and sauté for a minute or two, just until it begins to turn translucent. Stir in garlic, cabbage, bell pepper, and mushrooms; cook for a few minutes.
- Add your spiralized noodles, pea pods, and half of the sauce mixture. Stir quickly. Sauce will begin to reduce sauce, coating the noodles. Add more sauce as needed and continue cooking until noodles and veggies are crisp-tender (soft but will have a bite; al dente). Serves 4–6.