Sweet Potato Noodles with Stir-Fried Veggies and Tofu

by Jun 13, 2017

Have you tried sweet potato noodles?  They cook in five minutes and taste great with stir fried veggies.  As with the other Asian “cellophane”, aka “glass”, noodles (mung bean and green bean sheet noodles), they’re beautifully translucent, slippery instead of starchy, usually gluten-free, and maintain a nice, chewy texture–just don’t overcook!  Rice noodles are a different thing, but you can use them if you want.


These are the sweet potato noodles. I found them at World Market.


The original recipe, by Judy Joo, caught my eye in the current issue of Eating Well (May/June 2017) and I’ve adapted to provide some flexible veggie guidelines.  (My first of the season CSA box from Gallatin Valley Botanical held everything I needed except for mushrooms and snap peas.  Woo!  I love it when that happens!)  You want to aim for something onion (spring onions, scallions, yellow, white, or red regular onions), something crunchy (carrots, kohlrabi, black radish, turnip, summer squash, snap peas, pea shoots), and a leafy green, like bok choy or chard.


Once you’ve got it made, pass the sriracha or gochujang or, if you’re really thinking, Bushwick Kitchen’s sriracha-gochujang blend–YUM!


Sweet Potato Noodles with Stir-Fried Veggies and Tofu

Yield: serves 6


  • 12 ounce package sweet potato starch noodles
  • 2 tablespoons reduced-sodium soy sauce (or tamari)
  • Sauce:
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup packed brown sugar
  • 1/4 cup sesame oil
  • 2 tablespoons reduced-sodium soy sauce (or tamari)
  • Veggies:
  • 1 tablespoon cooking oil (olive oil, coconut oil, or avocado oil)
  • something onion (6 spring onions, 6 scallions, or one regular onion--or a mix, like 3 spring onions, 1/2 red onion), sliced thinly
  • something crunchy, about 2 cups (quartered baby carrots, kohlrabi sliced into matchsticks, snap peas cut in half on the diagonal--or a mix)
  • a bunch of leafy greens (bok choy or chard, leaves and stems sliced into 1/2 inch ribbons)
  • Eggs:
  • 2 eggs
  • 1 tablespoon water
  • 1 teaspoon cooking oil (olive oil, coconut oil, or avocado oil)
  • Serve with Baked Tofu (see recipe at Ripe! very soon) and pass the sriracha, gochujang, or sriracha-gochujang combo (thanks Bushwick Kitchen!)


  1. Cook the noodles. Bring a large pot of water to boil, add the noodles, stir around with a wooden spatula to separate, and cook according to package directions, usually about 5 minutes. Drain and rinse with cool water in a colander. Shake out excess water, put noodles in a bowl, drizzle with 2 tablespoons soy sauce, and set aside.
  2. Make the sauce. Crush the toasted sesame seeds with a wooden spoon in a glass measuring cup. Add the brown sugar, sesame oil, soy sauce and mix to combine. Set aside.
  3. Heat 1 tablespoon cooking oil in a wok or large skillet over medium-high heat. When hot, add the onions and crunchy veg and stir-fry 3 or 4 minutes. Then add the sauce with the leafy greens, and stir-fry 3 or 4 more minutes. Combine noodles and veggies in serving bowl/platter.
  4. Cook the eggs. Whisk the eggs with 1 tablespoon water. Heat 1 teaspoon cooking oil in nonstick frying pan set over medium heat, then add the eggs. Cook without stirring until set enough to flip like a pancake, a couple minutes. Flip and cook other side a minute. Transfer to cutting board, roll up and slice into thin ribbons. Put on top of the noodles and veggies, add the baked tofu and serve with sriracha, gochujang, or other fun spicy condiment.

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