I’ve been scrolling down through the past few posts I’ve made. While Roasted Cauliflower Brie Soup, Dutch Babies, and Pulled Pork are delicious, there is certainly something lacking in the color department, isn’t there?
I must rectify that.
Over the past year, my vegetable spiralizer and I have become the best of friends, though, admittedly, our usual creations are rather bland. I love zoodles as much as then next millennial woman trying to increase her vegetable intake in a trendy fashion, but even those get kind of old after a few meals. I love carrot noodles, but finding a carrot large enough to spiralize is like looking for a needle in a haystack at my grocery store, albeit a very large needle. Recently, I’ve been going the sweet potato or yam noodle route, and I’ve been quite satiated!
Even raw, I find these noodles to be enjoyable, but they hold a firm “al dente” texture even when heated through for a few minutes.
Though they are sweet, I find I can very easily switch up the additional flavors I add to it. Granted, I add garlic to virtually everything savory, but garlic and sweet potatoes work surprisingly well. A tablespoon of toasted sesame oil brings it all home.
There are an array of ways to serve these noodles, but I fancy adding half of a sliced avocado and a sunnyside-up egg with a little bit of dried dill sprinkled on top.
How Millennial of me, I know. Well, at least it’s not on toast.
Well, not yet, at least.
This dish can be served between two people, easily, or, you can be selfish like me and savor it all for yourself. I vote for the latter.
Sesame-Garlic Sweet Potato Noodles
(Serves 1 – 2)
– 1 large sweet potato, scrubbed; peeling optional
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon toasted sesame oil
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
Before We Get Started…
– This recipe benefits from the use of a spiral slicer. While manually julienning the sweet potato is possible, it is too time consuming. If you do not have a spiral slicer, a julienne slicer may be useful.
– A medium to large wok is very helpful in cooking this recipe, though a large non-stick frying pan works, as well.
1.) On your spiral slicer, place the medium blade. (If using a Paderno spiral slicer, which I use; use the 1/4 or 5mm blade.) Attach sweet potato to slicer and spiral slice. Discard core. Place spiral sliced sweet potato onto a large cutting board. As if you were cutting a pizza, cut across the sweet potato three or four times with a large knife to break the longer strands.
2.) Heat olive oil and toasted sesame oil in wok or non-stick frying pan over medium-low heat. Add garlic and cook for 30 seconds. Add sweet potato. Cook for 5 – 7 minutes or until the noodles take on an “al dente” texture and turn a slightly deeper orange color. Remove from heat. Add salt to taste.