Soy-Free Sweet Potato Noodles with Sesame Ginger Sauce

Nutriscore Rating: 80/100

Transform your weeknight dinner routine with this vibrant Soy-Free Sweet Potato Noodles with Sesame Ginger Sauce, a gluten-free, soy-free, and plant-based dish that’s as nourishing as it is flavorful. Featuring spiralized sweet potatoes as a nutrient-packed base, this quick and easy recipe comes together in just 25 minutes and is smothered in a creamy, tangy sesame ginger sauce made with tahini, lime juice, and a touch of maple syrup for natural sweetness. Sautéed carrots, bell peppers, and wilted spinach add pops of color and fresh textures, while the toasted sesame oil infuses the dish with irresistible nuttiness. Garnished with sesame seeds and green onions, this crowd-pleasing recipe is ideal for health-conscious foodies or anyone looking for a satisfying alternative to traditional noodles. Perfect for meal prep or a light and refreshing dinner that's guaranteed to impress.

Recipe Information

• Prep Time: 15 min
• Cook Time: 10 min
• Total Time: 25 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 large (peeled and spiralized) Sweet potatoes
• 2 tablespoons Avocado oil
• 1 cup Carrots (julienned)
• 1 medium Red bell pepper (thinly sliced)
• 2 cups Baby spinach
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh ginger (grated)
• 2 tablespoons Tahini
• 1 tablespoon Maple syrup
• 1.5 tablespoons Rice vinegar
• 1.5 tablespoons Toasted sesame oil
• 1 tablespoon Lime juice (freshly squeezed)
• 0.5 teaspoon Salt
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 1 tablespoon Sesame seeds
• 2 stems Green onions (sliced)

📝 Instructions

8 steps

1. Peel the sweet potatoes and use a spiralizer to create long, noodle-like strands. Set aside.

2. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the julienned carrots and sliced bell pepper, cooking for 3-4 minutes or until they begin to soften.

3. Add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.

4. Add the spiralized sweet potato noodles to the skillet along with the remaining 1 tablespoon of avocado oil. Cook for 4-5 minutes, tossing frequently, until the noodles are tender but not mushy.

5. Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove the skillet from heat.

6. In a small bowl, whisk together the tahini, maple syrup, rice vinegar, toasted sesame oil, lime juice, salt, and crushed red pepper flakes (if using) until smooth and emulsified.

7. Pour the sesame ginger sauce over the sweet potato noodle mixture. Toss well to coat evenly.

8. Divide the noodles into serving bowls and top with sesame seeds and sliced green onions before serving.

Nutrition Facts

1 serving (970.4g)

Calories		1208
% Daily Value*
Total Fat		72.3 g	93%
	Saturated Fat	10.6 g	53%
	Polyunsaturated Fat	2.1 g
Cholesterol		0 mg	0%
Sodium		1613 mg	70%
Total Carbohydrate		129.2 g	47%
	Dietary Fiber	26.9 g	96%
	Total Sugars	47.2 g
Protein		19.5 g	39%
Vitamin D		0.0 mcg	0%
Calcium		2592 mg	199%
Iron		10721.2 mg	59562%
Potassium		1275 mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 650 cal (52.2%%)

Protein: 78 cal (6.3%%)

Carbs: 516 cal (41.5%%)