Sweet Potato Noodle Stir-Fry

Sometimes, you need a really quick dinner.

In terms of time spent in the kitchen and clean-up, there’s pretty much nothing quicker than stir-fries.

Lots of room for variety here, but this is something that really hits the spot!

Sweet Potato Noodle Stir-Fry

Cook and Prep Time: 20 minutes

Serves: 3-4

You Need

  • 1 package Sweet Potato Noodles
  • ½ cup Snow Peas, halved
  • ½ cup Carrot, diced
  • 1 cup Peas, frozen
  • 1 Yellow Onion, cut into half-moons
  • 1 bunch Scallions, thinly sliced, whites and greens separated
  • 1 cup Shitake Mushrooms, sliced
  • 4-5 cloves Garlic, sliced
  • 1 tbsp. Tamari
  • 1 Lime, juiced
  • 1 tsp. Sesame Oil (optional)
  • Sesame Seeds, for garnish
  • Sambal Oelek, for garnish
  • Cilantro, for garnish
  • 1 tsp. Olive Oil or Vegetable Stock, for sautéing


  1. Rinse and chop the produce accordingly.  Whisk together the tamari, lime juice, and sesame oil.  Cook noodles according to package instructions.
  2. Set a skillet or wok to medium high heat.  Once hot add oil or vegetable stock.  Then, add shallots.  Sauté until slightly softened, 3-4 minutes.  Then, add garlic, and sauté for 1 minute more.
  3. Add mushrooms to the skillet.  Season with a pinch of salt, and stir to combine.  Cook until mushrooms have released their liquid, 5-7 minutes, stirring occasionally.
  4. Add the carrots, peas, snow peas, and half of the sauce.  Toss to combine.  Cook until everything is warmed through and evenly coated, 1-2 minutes. 
  5. Add the noodles and the rest of the sauce, and toss to combine, 1-2 minutes more. 
  6. Distribute noodles in serving bowls.  Garnish with cilantro, sesame seeds, scallions, and sambal.  Enjoy!

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