Spicy Peanut Sweet Potato Soba Noodles
This simple soba noodle dish is one of those meals that I seem to turn back to time and time again. I have a version of this salad way back in the archives and I make it often when I’m feeling like preparing something easy yet filling and healthy for lunch or dinner. The spicy peanut sauce is divine and with a bite of fresh cilantro, crunchy peanuts, and raw sweet potato “noodles” thrown into the the mix this salad is winner. Pour a glass of wine or crack open a beer and head to your kitchen.
Cheers from Tumbleweed Farm
Spicy Peanut Sweet Potato Soba Noodles
Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4
Soba Noodles:- 1 medium sized sweet potato, peeled
- 6 ounces buckwheat soboa noodles
- pinch of salt
- 1 cup cilantro, chopped
- 1/2 cup peanuts, lightly toasted and roughly chopped
- fresh lime juice
- 1/2 cup creamy peanut butter
- 1 Tablespoon freshly grated ginger
- 2 cloves of garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup low sodium tamari or soy sauce
- 2 Tablespoons maple syrup
- 3 Tablespoons water + additional to thin if necessary
Preparation
- Prepare your sweet potato noodles by using a julienne peeler to peel the potato into thin "noodles." Place the potato noodles in a bowl and set aside.
- Bring a large pot of lightly salted water to a boil. Add the soba noodles and cook until al dente, about 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid and return the noodles to the pot.
- Whisk together all the ingredients for the sauce until completely smooth, taste test and adjust seasonings as needed. This works best with an immersion blender but a hand whisk will be just fine too. Add additional water if the sauce is too thick.
- Add the sweet potatoes to the pan with the soba noodles and drizzle everything with the sauce. Toss well and if need be add the additional cooking liquid, 1 Tablespoon at a time until desired consistency.
- Dived between bowls and top each bowl with cilantro, peanuts and a squeeze of fresh lime juice.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go
That does it, I’ve got to get myself a spiralizer!
I love noodle bowls that combine traditional pastas + veggie pastas! And the peanut sauce that ties it together sounds divine 🙂
am I correct in understanding that the julienned sweet potato is not cooked ?
Yes! The sweet potato is raw!
I’m such a sucker for noodle bowls and I always love a mix of soba and zucchini or sweet potato noodles. Love the flavor combo here!
Hi Andrea
Great recipe! Just one quick doubt.. do you eat the sweet potato noodles raw?
All the best!
Anita
Hi Anita,
Yes, you eat the sweet potato noodles raw. Enjoy!
Hi Andrea, just wanted to say I love your blog – I do barre3 and discovered your recipes through their website. Can’t wait for your cookbook – congratulations! 🙂
Just made this dish for lunch and it’s absolutely delicious! The dressing is so flavorful. I don’t have a julienne peeler so I just used some roasted cubed sweet potato and added in some sautéed kale. Perfect lunch!
Thanks!
so happy you enjoyed this dish as much as we do! Thank you for the lovely comment. Glad barre3 introduced you to the blog. Keep up the great work with b3 and whipping up tasty meals in the kitchen! xo
This was heaven on a fork. My husband is not a fan of peanut anything or ginger but he’s away on a business trip so I always indulge in vegetarian meals and/or and all thing ‘forbidden’ when he is gone. This dish was to die for!!! Thank you!