If you’re looking for one more reason to use your spiralizer, you’ve found it. These sesame sweet potato noodles are dressed in an umami sauce that’s also salty, tangy, creamy, and carries just enough heat. Move over zoodles, we’ve got a new game in town.
The perfect Whole30 carb
Many Whole30ers find that sweet potatoes become their lifesaver. This versatile root veggie, provides complex carbs to help you feel satiated and just enough sweetness to curb any sugar cravings. And they are rich in vitamins B6, E, C, potassium and iron, and a great source of fiber (especially if you eat the skins too).
Would you like a little more spice to your sweet potato noodles? Then drizzle with homemade sriracha sauce (also Whole30 approved).
What does umami mean?
Umami is a Japanese word that means “the essence of deliciousness” It is the fifth basic taste in addition to sweet, sour, salty, and bitter. In 2002 scientists actually discovered specific taste receptors on the human tongue for umami. Technically speaking, umami is the taste of the amino acid called glutamate. Glutamate naturally occurs in many foods including aged cheeses, cured meats, seaweed, cooked tomatoes, mushrooms, fish, meat, and more.
According to this article, umami is experienced with three distinct characteristics:
1 – The umami taste spreads across the tongue
2 – Umami taste lasts longer than sour, bitter, sweet, and salty
3 – Umami causes the mouth to water
While umami ingredients like truffle oil and miso paste may seem exotic, even standard American diet eaters seek out this flavor by adding things like ketchup and ranch dressing to everyday foods.
What’s in sesame sweet potato noodles?
The star ingredient that brings the umami flavor to these sesame sweet potato noodles is the fish sauce. If fish sauce is a new (or seldom used) ingredient in your pantry, I’d like to invite you to revisit this wonderful condiment and fall in love.
While I can personally drink this stuff by the spoonful, a little can also go a long way. But please make sure to buy a good brand like Red Boat Fish Sauce. In addition to being significantly less salty, I promise that the extra investment in high-quality fish sauce will pay off in taste sensation dividends.
In addition to fish sauce, the noodle sauce is rounded out with a blend of tahini (a nutty sesame paste), toasted sesame oil, apple cider vinegar for a touch of tang, and a sprinkle of crushed red pepper for a little kick of heat.
Sweet potato noodles are made by first par-baking the potatoes and allowing them to cool before either spiralizing them or julienning them into noodles. You then sautee them in a bit of oil until they are tender but still al dente, toss with your sesame sauce, sprinkle with green onion and sesame seeds, and enjoy!
Meal planning with sesame sweet potato noodles
While Whole30ers love this dish, you don’t have to be doing a Whole30 for these sesame sweet potato noodles to make a regular appearance on your meal plan.
These noodles are super versatile and could be eaten at any time of the day. Make a big batch so you can enjoy leftovers and get creative throughout the week.
For breakfast, we love these noodles heated up with a handful of baby spinach and a fried egg or two broken on top and mixing through as you enjoy. Later in the day, you can add them to a quick salad for some filling carbs or drop them into a simple chicken soup for a fun and different treat. And when it’s time for dinner, serve up these sesame sweet potato noodles with a hearty protein like shredded pork, a grilled steak, or pan-seared salmon alongside some sauteed veggies of your choice. Delish!
What’s your favorite way to eat sweet potato noodles?
Sesame Sweet Potato Noodles
- 5.0 stars
- 25m
- 20m
- 45m
Ingredients
- 6 sweet potatoes
- 2 tbsp. extra virgin olive oil
- 1/4 c tahini paste
- 2 tbsp. toasted sesame oil
- 1/4 c apple cider vinegar
- crushed red pepper flakes
- 1/4 c fish sauce, plus more to taste
- 2 tsp. coarse sea salt
- 2 green onion
- 2 tbsp. sesame seeds
Instructions
- Preheat the oven to 450F.
- Peel the sweet potatoes and cook for 10 minutes at 450F. (It will not be fully cooked at this point).
- While the potatoes cool enough to handle, make the dressing.
- In a small bowl whisk together the tahini, sesame oil, vinegar, red pepper flakes, soy sauce, and salt.
- Set the dressing aside.
- Julienne the sweet potatoes into noodles.
- In a medium sauté pan heat the olive oil and cook the sweet potato noodles for about 10 minutes or until slightly soft but still al dente.
- Dice the green onions. Toss in the dressing, green onions, and sesame seeds.
- Serve warm or cold.
Nutrition
- 527
- 9g
- 69g
- 11g
- 23g
- 3g
- 14g
- 2247mg
Gins
yum! I used butternut squash noodles and turned out great! Recipe called for 2 tsp of salt. I used 1 tsp and was plenty. I’d reduce the fish sauce a bit next time. Orherwise, delish!