Soy-Free Sweet Potato Noodles with Sesame Ginger Sauce

Elevate your noodle game with these Soy-Free Sweet Potato Noodles with Sesame Ginger Sauce—a vibrant, gluten-free, and plant-based dish packed with bold flavors and nutritious ingredients. Spiralized sweet potatoes are sautéed to tender perfection alongside crisp carrots, red bell peppers, and earthy baby spinach, creating a colorful base for the star of the show: a creamy, soy-free sesame ginger sauce. Made with tahini, maple syrup, rice vinegar, and freshly grated ginger, this sauce delivers a perfect balance of nutty, tangy, and zesty notes. Topped with toasted sesame seeds and refreshing green onions, this recipe is ready in just 25 minutes, making it an ideal weeknight dinner or meal prep option. Perfect for those avoiding soy or seeking a healthy twist on traditional noodle dishes, this recipe is as wholesome as it is satisfying!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 large (peeled and spiralized) Sweet potatoes
• 2 tablespoons Avocado oil
• 1 cup Carrots (julienned)
• 1 medium Red bell pepper (thinly sliced)
• 2 cups Baby spinach
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh ginger (grated)
• 2 tablespoons Tahini
• 1 tablespoon Maple syrup
• 1.5 tablespoons Rice vinegar
• 1.5 tablespoons Toasted sesame oil
• 1 tablespoon Lime juice (freshly squeezed)
• 0.5 teaspoon Salt
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 1 tablespoon Sesame seeds
• 2 stems Green onions (sliced)

Directions

Step 1

Peel the sweet potatoes and use a spiralizer to create long, noodle-like strands. Set aside.

Step 2

Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the julienned carrots and sliced bell pepper, cooking for 3-4 minutes or until they begin to soften.

Step 3

Add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.

Step 4

Add the spiralized sweet potato noodles to the skillet along with the remaining 1 tablespoon of avocado oil. Cook for 4-5 minutes, tossing frequently, until the noodles are tender but not mushy.

Step 5

Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove the skillet from heat.

Step 6

In a small bowl, whisk together the tahini, maple syrup, rice vinegar, toasted sesame oil, lime juice, salt, and crushed red pepper flakes (if using) until smooth and emulsified.

Step 7

Pour the sesame ginger sauce over the sweet potato noodle mixture. Toss well to coat evenly.

Step 8

Divide the noodles into serving bowls and top with sesame seeds and sliced green onions before serving.

Nutrition Facts

Serving size	(970.4g)

Amount per serving	% Daily Value*
Calories	1207.5

Total Fat 72.3g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 1612.6mg	0%
Total Carbohydrate 129.2g	0%
Dietary Fiber 26.9g	0%
Total Sugars 47.2g
Protein 19.5g	0%

Vitamin D 0IU	0%
Calcium 2592.5mg	0%
Iron 10721.2mg	0%
Potassium 1275.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.2%

Protein: 6.3%

Carbs: 41.5%