Sweet Potato and Soba Noodles with Spicy Peanut Sauce

Sweet Potato and Soba Noodles with Spicy Peanut Sauce topped with peppers, peanuts and fresh herbs, your simple lunch or weeknight dinner is served!

We’ve had a busy few weeks at my house. We’re working on some major house projects and it’s really cramping my cooking style. I have so many fun new recipes that I want to try but zero time and energy after painting the house to actually do any real cooking. But, like they say (whoever ‘they’ is) the best ideas are built out of necessity. This colorful pile of soba noodles is exactly what I need right now. A super simple, easy meal that is ready in a flash and has so much good stuff going on that you can’t help but feel good after eating it. The long ingredient list might be daunting but it comes together really quickly. Nutty soba noodles (aka Japanese buckwheat noodles) are paired with sweet potato noodles, edamame, bell pepper, carrot, purple cabbage, radishes and a sprinkling of roasted peanut, fresh herbs and sesame seeds. It’s all topped with a hearty pour of spicy peanut sauce that you might want to lick off the plate!

Let’s talk sweet potato noodles, I am totally in LOVE with my spiralizer. I know, I know. If you’re like me you will swear up and down that you don’t need any more gadgets in your kitchen but hear me out. This one turns vegetables into pasta. Something you prefer not to eat (but should eat more of) into something you love to eat (but should eat less of). I’m SOLD! I picked up my spiralizer about a year ago and have used it to carve all sorts of veggies into more delectable bites, but the sweet potato noodles have been by far my favorite. They have a bit more texture but can easily be lightly roasted or blanched to make them tender.

Still not convinced you need a spiralizer? That’s ok! You can easily make veggie noodles a few different ways without adding to your gadget collection. Use a vegetable peeler to make thin ribbon like slices of sweet potato that will work great too. Or, if you have a steady hand, take a few minutes to cut the sweet potato into small matchstick or julienne pieces. They may look a little different but these hand-made beauties can be cooked just like the spiralized version.

The time saving trick to this recipe is the timing. The soba noodles and edamame cook together for just a few minutes then the sweet potato noodles get plunged in during the last minute to tenderize them just a touch. Drained and rinsed to cool everything down and stop the cooking, you’re nearly done after just 10 minutes.

But that peanut sauce though. I could pour this on anything! You really might just want to make a double batch now so you have it on hand. It will last for a few days in the fridge so I tend to use it as a dipper sauce for veggies as a snack, smeared on a sandwich with grilled chicken or on a veggie packed salad like this. It’s easy to stir together but if you want it super smooth just give it a whirl in your food processor or blender. This works great if you only have chunky peanut butter on hand. Feel free to add a tablespoon or two of water to thin it out to a drizzle-able consistency. If you like things extra spicy, add another pinch or two of the red pepper flakes or leave them out all together, either way it’ll still be packed with flavor.

Serve it for dinner or pack it up and it’s a great make ahead work week lunch. Skip the #SadDeskLunch and bring a colorful bowl of noodles and veggies that will make everyone jealous. Add the peanuts just before serving so they stay crunchy but everything else can be packed up together. Add some grilled chicken or shrimp for a heartier meal and this dish will definitely find it’s way into your weekly rotation!

Sweet Potato and Soba Noodles with Spicy Peanut Sauce

Print Recipe

Sweet Potato and Soba Noodles with Spicy Peanut Sauce topped with peppers, peanuts and fresh herbs, your simple lunch or weeknight dinner is served!

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 minutes
• Yield: 4 Servings 1x

Ingredients

Scale 1x2x3x

• Sweet Potato and Soba Noodles
• 6 ounces soba noodles (aka Japanese buckwheat noodles)
• 2 cups frozen shelled edamame,
• 1 sweet potato, spiralized
• Spicy Peanut Sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 2 cloves garlic, finely chopped
• 1 teaspoon finely grated ginger
• 1 teaspoon agave nectar
• 1/4 teaspoon red pepper flakes
• Toppers and Garnishes
• 1 red bell pepper, thinly sliced
• 1 large carrot, thinly shaved
• 1/4 small purple cabbage, thinly sliced
• 4 radishes, thinly sliced
• Thinly sliced green onions
• Black sesame seeds
• Roasted, salted peanuts
• Lime wedges for garnish

Instructions

1. Bring a large saucepan of water to a boil. Add noodles and edamame and cook 5 to 7 minutes or until the noodles are el dente, adding the spirilized sweet potato in the last 1 minute of cooking; drain. Rinse in cold water to cool; drain well. Toss with a drizzle of olive oil to keep noodles from sticking, set aside.
2. In a medium bowl, whisk together the dressing ingredients until smooth. If necessary, add a tablespoon or two of water to get to desired consistency.
3. Divide the noodle mixture evenly among 4 plates. Top with additional vegetables and garnishes and serve with peanut sauce.

Notes

Don’t have a spiralizer? That’s ok! Use your vegetable peeler to make ribbon slices of sweet potato or just cut it into small julienne slices and make the recipe as directed.

Nutrition

• Serving Size: 1 Serving
• Calories: 295
• Sugar: 8g
• Sodium: 475mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 0mg

What’s your favorite thing to serve with peanut sauce?? 

Looking for some more salad inspiration? Start here…
Grilled Corn and Zucchini Salad from Minimalist Baker
Panzanella Bread Salad from Simply Recipes
Thai Mango Salad with Peanut Dressing from Cookie and Kate

Or, try my Avocado and Chicken Tortilla Salad from the archives!

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