Preparation time: 5 minutes
Cooking time: 8 minutes
Category: First course
A unique, tasty and colourful vegan and gluten-free dish.
Getting out of your daily routine can be a challenge to discover new recipes for dinner. Sometimes we feel a sense of hunger in the afternoon, but we don’t feel like cooking for hours…we would just like to eat something healthy and rich at the same time.
Here you are an extremely easy and quick recipe, that will be ready in less than 15 minutes, (time considered from the fridge to the table): sauteed sweet potatoes and vegetables noodles!
You’ll only need one frypan, for a rich in vitamins, mineral salts, proteins and carbohydrates dish. Your sweet potatoes noodles will be deliciuos combined with many colourful vegetables, mushrooms and spices!
NON-STICK FRYPAN DR.GREEN®
What do you need for this recipe? A high-quality non-stick frypan, such as Risolì The Original Dr Green©! You will not need much oil if you use a non-stick frypan to cook sweet potatoes to cook your light supper!
Ingredients for 2 people
To prepare vegetables
- 25 g red onions
- 85 g sweet peppers, different colours
- 2 white cabbage leaves
- 1 purple spring cabbage leaf
- 1 cm fresh hot pepper
- 40 g mushrooms Pioppini or other mushrooms
- 4-5 parsley or basil leaves
- 10 ml olive oil
- 10 ml Sesame oil or olive oil
- 1 peeled garlic clove
- A pinch of cumin powder
- A pinch of freshly ground coriander
- 15 ml Tamari Soy Sauce*
- 1/2 teaspoon Maple Syrup or whole sugar
- Grated zest of 1 organic lemon
To prepare noodles
- 200 g sweet potatoes
- 10 ml sesame oil
- 60 ml water
- Whole salt q.s.
- 1 tablespoon lime juice
- Peel the sweet potatoes and make some noodles. Otherwise use a potato peeler.
- Wash, clean and cut all the vegetables julienne (thin strips). Clean and chop the mushrooms into small pieces. Crush the parsley with your hands or leave it whole.
- Heat the olive and sesame oil in a non stick-pan, add garlic, mushrooms, spices and all the vegetables except the purple spring cabbage. Pour Tamari sauce and maple syrup and sauté the vegetables for 3-4 minutes, until they are tender.
- Add a tablespoon of grated lime zest, remove the vegetables from the frypan and keep them aside.
- Heat oil in the same frypan and add noodles. Use cooking pliers to stir very gently, so the noodles cook evenly.
- Add water, a tablespoon at a time, stirring. Keep stirring for about 5-6 minutes, until ready.
- Then add sauteed vegetables and the spring cabbage and keep cooking for one more minute.
- Remove from heat and pour a tablespoon of lime juice, a pinch of salt if needed and the remaining grated zest. Serve immediately.
*Soy sauce contains gluten. Use tamari as a gluten free alternative.
If you do not have a spiralizer, you can just use a potato peeler and the result will be similar.
Be careful when preparing potato noodles. Do not add too much water: if you boil potatoes, they will fall apart when you touch them with a fork. Do not use too much oil if you don’t want to have fried unhealthy and fatty noodles. That’s why a non-stick frypan is the key element of this recipe.
Sauteed vegetables will be ready in a few minutes. I usually prefer sweet baby peppers, fresh chili pepper, spring cabbage, onion and mushrooms Pioppini (this recipe will be delicious with other mushrooms too) and spices. Your sweet potatoes noodles will be a nutrient-rich supper, lunch or starter.
Your sweet potatoes noodles with sauteed vegetables are a perfect colourful vegan dish, rich in vitamins, mineral salts, proteins and carbohydrates. That’s what we call superfood!