Sweet Potato Noodles is a noodle recipe but we haven’t used any noodles here but we use sweet potato as a noodle by spiralized it. The flavours and texture of this noodle are exciting as we add plenty of pine nuts, basil, grated cheese and serve with a dollop of pesto.
Ingredients For Sweet Potato Noodles:-
Two Medium – Sweet Potatoes(spiralized)
Two Tablespoons – Extra-Virgin Olive Oil
Three Cloves – Garlic(thinly sliced)
One-Fourth Teaspoon – Red Pepper Flakes
Two To Three Tablespoons – Water
Four Cups – Baby Kale(thinly sliced)
Sea Salt And Freshly Ground Black Pepper
Fresh Lemon Juice, As Desired
One-third Cup – Fresh Basil(sliced)
Two Tablespoons – Toasted Pine Nuts
Peel the sweet potatoes. Slice in half and cut the pointy tips off.
Place in the spiralizer and spiralize into noodles or you can use a julienne peeler.
Heat the oil in a large deep pan over medium heat.
Add the garlic and cook until the garlic slices are lightly golden brown or about five minutes, reducing the heat if needed.
Now add a few generous pinches of salt, red pepper flakes, and a few grinds of freshly cracked black pepper.
Time to add the sweet potato noodles and toss to coat. Let cook for two minutes, gently tossing and scraping down the sides of the pan.
Add two to three tablespoons of water and toss again to ensure that nothing is sticking to the bottom of the pan. cover and let the sweet potato noodles continue for five more minutes or until they start to soften and are tender but still have a crisp.
Check and toss occasionally so that they cook evenly. Do not overcook or they will start to break apart.
During the last minute of cooking, stir in the kale so that it wilts into the noodles. Remove from heat and transfer to three or four bowls.
Serve with the fresh basil, a dollop of pesto, pine nuts and cheese.
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