Super Easy Sweet Potato Noodle Recipe

Hi darlings! Hope your weeks going well so far. Mine’s been busy, since I’ve finally bought myself a spiralizer! Yay! I’ve been wanting to buy one for a while now, and it’s finally here in my cozy kitchen. So, the first thing I decided to make, is a delicious, Asian inspired, super easy sweet potato noodle recipe with shiitake mushrooms, bok choy and a few flavor enhancers, that naturally compliment the dish.

Ready in under 20 minutes, packed with flavorvegan, and gluten free, these sweet potato noodles are worth a try! 🙂

Don’t own a spiralizer? Don’t worry, you can still enjoy this delicious dish!

What You’ll Need

Makes 2 sweet potato noodle dishes

  • 1 large Sweet Potato
  • 1 Packed cup of Dried Shiitake Mushrooms
  • 3 Garlic Cloves
  • 1 Tablespoon of Olive Oil
  • 1 Medium Red onion
  • 15 Small Bok Choy Leaves
  • 8 Sun-Dried Tomatoes
  • 3 Drops of Sesame Oil
  • 2 Teaspoons of Toasted Sesame Seeds


1. Place the dried shiitake mushrooms in a bowl, cover with boiling water, and set aside, to soak up while we prepare our noodles.

For The Sweet Potato Noodles

1. Peel and wash your sweet potato, then spiralize into noodles, and set aside.

*If you don’t have a spiralizer, simply peel, and shave the sweet potato, with a vegetable peeler, into long, thin strips. It’ll taste just as good, I promise!

For The Flavor Enhancers

1. Reserve a 1/4 of a cup of shiitake water, then drain the rest.

2. Next, finely slice the shiitake and sun-dried tomatoes into strips, and set aside.

3. Now, thinly slice the red onion, crush the garlic, and add to a heated skillet pan, along with 1 tablespoon of olive oil.

4. Occasionally stir, and when the onion starts to sweat, add the mushrooms and the sun-dried tomatoes, and give all that goodness a quick mix.

5. Next, add salt and black pepper to taste, then add the reserved shiitake water, the sweet potato noodles, and chopped bok choy into the pan, close the lid, and cook for 2 minutes.

6. It’s important that you don’t overcook the sweet potato noodles, or else they’ll turn mushy. So, 2 minutes is more than enough!

7. Almost finished. Add 3 drops of sesame oil, and garnish with 2 teaspoons of toasted sesame seeds. What are you waiting for? Dig in! 🙂

*To toast the sesame seeds, simply add them to a heated pan, and toast for a minute or 2, until the sesame seeds start to lightly brown.

How about a lightguilt free, quick, and easy, sweet treat to wrap up this fantastic meal? 🙂

Try my Scrumptious Pistachio And Lemon Energy Balls

or my Easy Apple And Coconut Crumble For Two

Both are gluten free, and vegan.

That’s it for today darlings. If you loved this super easy sweet potato noodle recipe, go ahead, and share it with your friends. 🙂

Also, if you have a question, I’m all ears, and respond quickly!

Until next time,

Have A Bright Day xx


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6 thoughts on “Super Easy Sweet Potato Noodle Recipe

  1. This looks completely scrummy, Elinor, and I love that I could make it as it is, without having to veganise it in any way.

    Spiralised food is so quick to cook, isn’t it? I don’t think that veggie noodles will ever take the place of wheat or rice noodles (not for me, anyway) but as an ingredient in their own right, they’re great. I really like spiralised courgettes in a salad, for example.

    BTW, what a fab plate you have there – it really shows off the colours of the dish so well!

    1. Haha I’m glad you like it 🙂 I agree, they’re so easy to cook! I love the idea of a spiralized courgette salad. Yum! Thanks darling, I really wanted to emphasize the many colors of the dish, so the black plate seemed perfect for the job. 🙂

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