Sweet Potato Noodle Stir-Fry

After all the celebrations for my husbands birthday…(see here and here)…I’m so ready to be back to sharing my normal healthy fare with all of you lovely ladies and gentlemen. Don’t get me wrong…I enjoy celebratory food, but I’m always glad to be back to our family’s regularly scheduled healthy eating! 🙂 This Sweet Potato Noodle Stir-fry is a veggie-lovers dream! Tossed in a sweet hoisin peanut sauce it is so delicious you will want to lick the bowl clean! Plus, it’s vegan & gluten-free! My 3-year-old son kept asking for “more noodles!” I’m pretty sure he ate more than I did..which never happens when it comes to vegetables!  Any veggie-packed meal that keeps my toddler coming back for more is a winner in my book!

This Sweet Potato Noodle Stir-Fry was inspired by my very first Recipe Redux challenge titled, “Get your fruits and veggies in shape!” I’m not going to lie… I was SO excited when I read the title and the details: “Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.”  Finally, the excuse I’ve been waiting for to buy a spirlaizer! LOL! I’ve been using a hand-held peeler to make veggie-noodles, but I had enough and was more than ready to take the plunge!

I’m really excited to be a part of this amazing community of like-minded women! It’s so fun interacting with people who share the same passion for healthy living and eating (especially mommas)! The Recipe Redux is a recipe challenge founded by registered dietitians, and I absolutely love their slogan, “because every healthy recipe deserves to be delicious!” I couldn’t agree more! I love making recipes that are good for your body and soul! (Like these, this, these, and the list goes on and on)!  I wanted to give you a brief introduction to the Recipe Redux Challenge since I will be participating in it every month!

Ok, back to the recipe! It really couldn’t be easier! Just prepare your veggies, whisk up your sauce and get to stir-frying! The sweet potatoes take longer to cook than the rest of the veggies, so you start by sautéing them alone. Next add the bell peppers…then the zucchini & edamame bring up the caboose. This recipe is the perfect weeknight meal (especially for Meatless Mondays!) that doesn’t require turing on your oven (hello blazing hot Utah summers)!

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Sweet Potato Noodle Stir Fry

Ingredients

• 1 medium sweet potato
• 1 medium zucchini
• 1 small bell pepper
• 1 TBS peanut oil

For the sauce

• 2 TBS peanut butter
• ½ TBS Rice Vinegar
• 1 TBS honey*
• 2 TBS hoisin sauce
• 2 TBS soy sauce
• 1 tsp sesame oil
• 1 TBS peanut oil
• ¼ tsp garlic powder
• ¼ tsp powdered ginger
• ¼ tsp pepper

Instructions

Prepare Veggies:

1. Cut off both tips of the sweet potato to create flat ends. Run the sweet potato through a spiralizer, using the correct blade to make noodles (see spiralizer instructions). Set aside.
2. Repeat with zucchini, set aside.

To make the sauce:

1. Whisk together all ingredients in a small mixing bowl. Set aside. (Note: if your peanut butter has a solid consistency (not runny/liquidy) you will need to melt it before adding the rest of your ingredients).
2. Set sauce aside.

Stir-Fry:

1. Add the sweet potato noodles and peanut oil to a sauté pan or wok. Cook over medium-high heat until they just begin to brown.
2. Add bell peppers and continue to cook.
3. Once peppers become slightly soft, add zucchini and edamame. Cook for 2-5 minute or until zucchini is slightly soft and edamame is slightly browned.
4. Add sauce and cook until the sauce is thick and evenly coats all your veggies!
5. Serve immediately with crushed peanuts and some tofu on the side!

Recipe Notes

Notes: *For vegan option: use granulated sugar or liquid sweetener of choice.
**click here for a gluten-free hoisin sauce

I love serving Sweet Potato Noodle Stir-Fry with this recipe for Crispy Hoisin Tofu! They are a match made in heaven…and result in a delicious gluten-free, dairy-free, vegan meal the whole family loves!

When I say that my husband’s birthday weekend was an indulgent one I am not pulling your leg. Well…at least for Ritch and my kids. These are the foods he requested (and I made for him) all weekend long…

1. Homemade pretzel dogs (I use this pretzel bread recipe and wrap it around hot dogs).
2. Cool ranch Doritos dipped in french onion dip! (GROSS!! I am not kidding either! He requests this snack on his birthday and Father’s Day every year…and I comply to his wishes (because I love him).  However, I am not-so-secretly disgusted while he and my oldest daughter eat this combo together…then smell like it for daysss!
3. Homemade caramel corn and beef jerky sent to him from my Dad in Chicago.
4. A steak and mashed potato dinner.
5. And of course these Homemade Eclairs for dessert (and snacks and just because).

Thankfully none of his requests (well except for the Eclairs of course) are at all appealing to me. So I didn’t shave 3 years off of my life this weekend! LOL! Time for veggies…lots and lots {and LOTS} of veggies! 🙂

One more thing I have to mention! Do you see that gorgeous black plate that this delicious dinner is served on? A few weeks ago I ran into Clark from CM Ceramics at the SLC Farmer’s market! I wanted to purchase every single piece of his handmade pottery on the spot! I mean, come on, look at how photogenic his art is! Any-who…if you’re in the area, or in the market for new dinnerware you should pop over to his site and check it out! I love supporting local artists like Clark!

Question: Do you have a special snack that you indulge in every once in a while? What is it? Is it strange or pretty normal?