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When you think about gluten-free noodles, pasta made from quinoa or rice likely come to mind. These are obviously delicious, but have you ever considered making your own noodles from veggies? If you don’t already have a spiralizer, now would be a fantastic time to get one. Especially since it’s zucchini season! Of course, zucchini isn’t the only veggie that can be spun into twirl-able pasta. Sweet potato is sturdy and cooks to a perfect al dente texture when simmered in a creamy peanut sauce made with our Sriracha Cheddar Cheeze Spread.
This Spicy Sweet Potato Noodle Vegan Stir Fry is fully loaded with vegetables and coated in the most mouthwatering sauce I’ve ever come up with. I always make peanut sauce with sriracha, and it finally occurred to me to try making it with our Sriracha Cheddar Cheeze Spread. Oh. My. Gosh. It adds such a savory and fabulous tang that I never dreamed would pair so well with peanut butter. You’ve gotta try it!
The rest of this vegan recipe is super straightforward. Chop your veggies, sauté them in a bit of sesame oil, then add the spiralized sweet potato to the skillet and toss everything together.
Once you stir in the peanut sauce, the sweet potato noodles will begin to soften. Try a bite every minute or so until they reach your desired consistency. While noodles will turn to a pile of mush if cooked too long, it’s quite hard to overcook sweet potato noodles. I simmered mine for about three minutes before transferring them to my plate.
Top your stir fry with cilantro, green onion, and chopped peanuts or cashews for a super savory and satisfying meal. I could see myself making this dish as a light, healthy lunch a couple of days a week! I hope you enjoy it as much as I did.
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Spicy Sweet Potato Noodle Vegan Stir Fry Recipe
Spinach & Artichoke Vegan Stuffed Shells Recipe
Cheesy Weeknight Vegan Butternut Squash Pasta Recipe
Creamy Vegan Garlic Noodles Recipe
Vegan Cacio e Pepe Recipe
Serves 2
Ingredients
For the sauce
- ½ package Plant Perks Sriracha Cheddar Cheeze Spread
- 2 tablespoons creamy peanut butter
- 1 teaspoon soy sauce
- 1 tablespoon lime juice
For the stir fry
- 1 large sweet potato, peeled
- 1 tablespoon toasted sesame oil
- ½ small yellow onion, cut into 1-inch chunks
- 1 head of broccoli, chopped into florets
- 1 red bell pepper, cut into 1-inch chunks
- Cilantro, green onion, and chopped peanuts or cashews, for topping
Instructions
- Combine the sauce ingredients in a small bowl and whisk to combine. Add water to thin as necessary – I added about 2 tablespoons. Set aside.
- Use a spiralizer to spiralize the sweet potato into curly noodles and set them aside.
- Heat the sesame oil in a large skillet over medium heat. Add the onion, broccoli, and red pepper and sauté for 5 minutes.
- Add the sweet potato noodles to the skillet and cook for another 2 minutes, then stir in the sauce and toss to coat the veggies. Continue to cook until the sweet potato noodles are al dente, another 3 minutes or so.
- Tong the stir fry between plates and garnish with cilantro, green onion, and chopped nuts. Enjoy warm.
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peace. love. plants.
