Sweet Potato Noodle Twist

Name: Sweet Potato Noodle Twist
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 large sweet potato; 2 tablespoons coconut aminos (or soy sauce); 1 tablespoon mirin (sub white wine or dry sherry); 1 teaspoon toasted sesame oil; 1 teaspoon rice vinegar; 1 tablespoon maple syrup (swap honey with plant-based option); 1/4 teaspoon chili flakes (adjust to taste); 1/4 teaspoon salt; 2 tablespoons avocado oil (or neutral oil); 2 green onions, sliced thin; 1 tablespoon pumpkin seeds (toasted, swap sesame seeds)

By Emma

Certified Culinary Professional

Published on 14 February 2026 • Recipe tested & approved

Roasted sweet potato noodles tossed in a tangy sesame-ginger dressing with scallions and pumpkin seeds. Quick, slightly crunchy noodles with a umami bite and subtle heat. A refreshing alternative to pasta with pantry-friendly swaps.

Prep: 25 min

Cook: 15 min

Total: 40 min

Servings: 2 servings

#vegan #gluten-free #fusion #quick meals #plant-based #healthy lunch

Before You Start

Sweet potato noodles. Heard the hype but skepticism lingered. Tried boiling, soggy disaster. Roasting? Game changer. Gets that smoky-sweet depth with firmer flesh inside for coiling into noodles. Dressing—simple but enough bite. Coconut aminos swap because soy, well, not always welcome in my kitchen. Added maple instead of honey for twist and vegan vibe. Toasted pumpkin seeds instead of sesame seeds; crunch surprise. Stove top, short sear keeps noodles alive, slightly crunchy bits here and there. If overcook, mush city. Texture is everything. Learn to read those golden edges, hear the light sizzle sounds. Toss hot, toss cold—both work, each with unique texture. That little vinegary zing pulls everything together. Been trying variations, this one settle nicely on repeat. Fridge hold? Yes, but don’t expect fresh-crisp. Perfect quick lunch or side with protein. Kitchen tried and true.

Ingredients

1 large sweet potato
2 tablespoons coconut aminos (or soy sauce)
1 tablespoon mirin (sub white wine or dry sherry)
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1 tablespoon maple syrup (swap honey with plant-based option)
1/4 teaspoon chili flakes (adjust to taste)
1/4 teaspoon salt
2 tablespoons avocado oil (or neutral oil)
2 green onions, sliced thin
1 tablespoon pumpkin seeds (toasted, swap sesame seeds)

About the ingredients

One big sweet potato works well; medium size for balanced cooking. Roasting draws out sugars, enhances noodles’ natural flavor and improves texture. Using coconut aminos makes dinner an easier soy-free swap, but tamari or regular soy sauce works fine if that isn’t an issue. Mirin gives a mellow sweetness and subtle tang; dry white wine or sherry are fine subs. Toasted sesame oil adds aroma and depth, small amount goes long way. Rice vinegar provides brightness and contrasts sweet potato. Maple syrup replaces honey for vegan option and different sweet touch; adjust to your preferred sweetness. Chili flakes optional, but they awaken flavors. Avocado oil for high smoke point, but neutral oil like grapeseed or canola is fine. Green onions add freshness; pumpkin seeds instead of sesame seeds provide nutty crunch and less oil absorbency. Simple pantry ingredients most people have or can swap creatively. Always taste dressing — balance is key. If too sharp, a bit more maple or a splash water to mellow.

Method

Preheat oven to 430°F. Poke sweet potato skin a few times. Roast for about 12-18 minutes, not fully soft yet. Surface will slightly caramelize; some browning edges signal readiness. Internal softness won’t be complete.
Remove potato; let cool briefly. While waiting, whisk together coconut aminos, mirin, sesame oil, rice vinegar, maple syrup, chili flakes, and salt in a small bowl. Taste for balance; add more acid or heat if needed.
Spiralize the cooled potato into noodles. If you lack spiralizer, use a julienne peeler or thin knife slices.
Heat avocado oil in medium skillet over medium-high heat until wavering shimmer appears. Toss in noodles; stir gently. Cook about 7–12 mins. Early stages—edges turn golden, noodles start to lose rigid crunch but stay firm. Don’t overcrowd pan or noodles steam and sog out.
When noodles seem tender yet slightly crisp under bite, pull off heat. Immediately toss with dressing, sliced green onions, and toasted pumpkin seeds. The dressing clings better while noodles still warm, infusing layers of flavor.
Serve right away—warm for soft chew or chill 10 mins for a firmer texture. Store leftovers sealed in fridge up to 5 days; reheat gently or eat cold. Noodles lose snap if overheated.
Pro tip: Overcooked sweet potato noodles turn mushy fast. Watch color; slight toasty hints on edges mean flavor depth. Under-roasting potato rawer inside keeps sturdier noodles but longer pan time needed. Swap coconut aminos for tamari for gluten-free punch. Pumpkin seeds add crunch and nutty twist instead of sesame seeds. Touch extra chili flakes if you like heat; it lifts the sweetness.

Cooking tips

Start by roasting the potato at a slightly higher temp than usual — 430°F - until skin crisps and edges brown lightly but inside still firm. This partial roasting is key—over-roast and noodles get mushy; under-roast raw flavors linger. Let cool a bit so easier to spiralize without mush. Whisk dressing early, let flavors mingle while you prepare noodles, efficiency matters in busy kitchens. Spiralizing heats do wonders for texture: thinner noodles cook faster but care to avoid over-tenderizing. Heat oil in pan until it shimmers but not smoking; adds slight crunch without oil overload. Watch those noodles carefully — aim for golden specs on edges, gentle soft bite inside. Toss with dressing while warm so it absorbs flavors. Adding green onions and toasted pumpkin seeds last minute keeps freshness and crunch intact. Serve either warm or cold; different moods, different bites. Leftover noodles lose snap with reheating, so avoid nuking at high temps—low warm up or eat chilled. Big tip: Don’t overcrowd pan; noodles steam instead of lightly frying and lose texture. Efficiency hack: Make dressing during roast cooldown, saves time, flows better.

Chef's notes

💡 Roast sweet potato at high heat until skin crisps but inside still firm; check edges for light browning. Over-roast gets mushy noodles; under-roast, rawness lingers. Partial roasting key. Let cool before spiralizing to avoid mush.
💡 Use coconut aminos instead of soy sauce for milder salty note; tamari works if gluten-free needed. Mirin adds mellow sweetness; white wine or dry sherry substitute well. Adjust acidity with rice vinegar to taste.
💡 Spiralize thin for noodles that cook quickly and hold slight crunch. Julienne peeler or thin slices if no spiralizer. Don’t overcrowd pan; noodles steam instead of lightly fry, causes soggy texture.
💡 Cook noodles in oil until edges turn golden but inside still firm; listen for gentle sizzle, watch shimmer from avocado oil. Toss quickly with dressing while still warm for flavor layering. Add green onions and toasted pumpkin seeds last minute for crunch and freshness.
💡 Chili flakes optional but bring alive sweetness, add bit by bit. Store leftovers sealed, refrigerate max 5 days. Reheat gently or eat cold. Avoid high heat reheating; noodles lose crispness and become mushy fast.

Common questions

Can I use regular soy sauce?

Yes, but coconut aminos lighter, less salty. Tamari option for gluten free. Changed from soy to aminos for flavor balance and allergy concerns. Adjust sweetness or acidity accordingly.

What if I don’t have a spiralizer?

Julienne peeler works well. Thin knife slices okay but less uniform. Texture changes but still tasty. Spiralizing improves noodle feel and cooking time, but adaptability wins.

How to avoid mushy noodles?

Partial roasting sweet potato key. Roast till firm inside, crisp edges. Don’t overcook noodles in pan. Use oil that shimmers, cook until slight crisp on edges. Avoid overcrowding pan – steam kills texture.

Best way to store leftovers?

Seal tightly, fridge up to 5 days. Can serve cold or gently warm up in pan. Avoid microwave nuking or high heat reheats; noodles snap lost fast. Consider storing dressing separately to keep crunch longer.