I generally avoid flour pasta because of the higher glycemic index, but that doesn’t mean I don’t want noodles! I absolutely love the Jayone Sweet Potato Noodles because of their versatility and the pleasant mouthfeel. These gluten-free noodles are easy to boil and delicious when quickly stir-fried in a tasty sauce.
I made a quick teriyaki ginger-style sauce that coated the noodles with freshly squeezed lime juice on top. I heaped a nice serving of noodles in a bowl and topped with diced vegetables and cilantro.
Here’s the recipe for the Sweet Potato Noodle Bowl – feel free to change up the vegetables and add what sounds yummy to you.
Spicy Sweet Potato Noodle Bowls Recipe
Makes 2 large servings | Prep Time 10 minutes | Cook Time 10 minutes
You will need:
- 1/2 package of Jayone Sweet Potato Noodles
- 1/2 bell pepper
- 1/2 cup diced carrot
- 1/2 cup sweet peas or edamame
- 1/2 cup cilantro diced
- 1 fresh lime
- 1 avocado.
- 1 tablespoon olive oil
Spicy Teriyaki Sauce
- 1/2 cup broth ( I didn’t have veggie broth so I actually used part of a ramen packet)
- 1/4 cup tamari or light soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 3 cloves garlic, smashed
- 1/2 tablespoon fresh ginger, diced
- 1 tablespoon sriracha sauce
- A pinch of red pepper flakes
- 1/2 tablespoon cornstarch or so
Get a large pot of water on the stove and heat to boil. While that is heating, get a small saucepan and add the teriyaki sauce ingredients. Heat on low for about 5 minutes and then add the cornstarch to thicken. Turn off the heat and set aside.
Boil the Jayone Sweet Potato Noodles for about 6-7 minutes. Drain, rinse with cold water . In a large saute pan, add the olive oil and put heat on medium. Add noodles and pour the teriyaki sauce to coat. Stir and coat for about 2 minutes on medium heat.
Serve in large wide bowls and top with fresh vegetables, cilantro and avocado. Squeeze fresh lime juice (1/2 lime per bowl). Feel free to make your own combination of fresh vegetables.