Sweet Potato Noodle Stir Fry

Sweet Potato Noodle Stir FryHere is a meatless Monday meal that won’t have you missing the meat! This Sweet Potato Noodle Stir Fry is absolutely satisfying and oh-so-delicious. I made this meal on stories last week for myself for lunch and many of you asked that I save it on the blog. Your wish is my command! šŸ™‚

This dish as a main dish really only feeds one since it is just one sweet potato. You may have a little leftover, I ate the whole thing and was pretty dang full haha! But there wouldn’t be enough to serve two as a main dish. It would definitely, however, serve 2 as a side dish if you are serving it with a protein! 

Find more meatless meals here!

Sweet Potato Noodle Stir Fry
Serves 1
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Total Time
20 min
Total Time
20 min
For the Sauce
  1. 1 tablespoon creamy, sugarfree almond butter
  2. 2 tablespoons coconut aminos
  3. 1 tablespoon rice vinegar
  4. 1 teaspoon toasted sesame oil
  5. 1/4 teaspoon crushed red pepper flakes
  6. 1 teaspoon fish sauce
For the Stir Fry
  1. 1 large sweet potato, spiralized
  2. 1 red bell pepper, seeds/cored removed and sliced thin
  3. 1 large shallot, diced fine
  4. 2 cloves garlic, thinly sliced
  5. 2 cups chopped green kale (about 4 leaves of kale)
  6. 2 green onions, sliced (white and green parts)
  7. 2 tablespoons avocado oil
  8. kosher salt, to taste
  9. black pepper, to taste
For Serving
  1. 1/4 cup mung bean sprouts
  2. 1 tablespoon cilantro leaves
  3. 1 tablespoon thai basil
  4. 1/4 serrano pepper, thinly sliced
  1. Combine all of the sauce ingredients in a small bowl and whisk until well combined. Set aside.
  2. In a large skillet or wok, heat avocado oil over medium-high heat. Add the red bell peppers, shallots, and garlic and saute for 3-4 minutes, or until the red bell peppers are tender.
  3. Add the Sweet potato noodles and continue to saute for 2 more minutes, until the begin to soften.
  4. Add the kale, green onions, and the sauce and saute 2-3 more minutes, or until the sauce is coated evenly and the kale has just wilted.
  5. Serve in noodle bowls topped with bean sprouts, cilantro, thai basil, and serrano.
  6. Enjoy!
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