Chow mein sweet potato noodles is a healthy, super quick 15-minute meal that’s great for a weeknight dinner. Spiralized sweet potatoes are lightly stir-fried until crisp-tender then tossed with stir-fried cabbage and carrots and a soy sauce-sesame dressing. These noodles are so addictive that you’ll want to have them every night!
Spiralizers were THE Christmas gift last year and I was one of the lucky ones! I haven’t had much time to experiment with it yet but every time I do I’m amazed by how fast it turns whatever veggie into a big pile of ready-to-cook fresh noodles.
One of the first recipes that I wanted to try spiralized was this vegetable chow mein. I originally published this recipe in March 2015, making it one of the very first recipes on the blog!
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I had first used egg noodles, then after going vegan used wheat noodles, and now I’ve used the same recipe to create these chow mein sweet potato noodles.
I have to say that I prefer these sweet potato noodles over any other kind of noodle. They only need to be cooked for a couple of minutes and have a really great crisp-tender, al dente texture.
Furthermore, with no need to boil the noodles separately, this is now a one-pan meal!
If you don’t have a spiralizer, don’t despair! You can still make sweet potato noodles with a vegetable peeler, it’ll just take a little longer. You can also use other vegetable for this vegan chow mein recipe.
Butternut squash would work great, or any other vegetable you could possibly spiralize. You can also bulk up this chow mein by adding in any other veggies that you have on hand; red pepper, baby corn or snow peas are all great additions.
I’ve seen so many creative recipes using spiralized vegetables that I can’t wait to try it out on some of my other recipes like these Thai drunken noodles or these Singapore noodles. With so many possibilities, I’ll never get bored with my spiralizer!
Wanna see how easy it is to make these chow mein sweet potato noodles? Watch the video and share it on Facebook:
Chow mein sweet potato noodles is a healthy, super quick 15-minute meal that's great for a weeknight dinner. Spiralized sweet potatoes are lightly stir-fried until crisp-tender then tossed with stir-fried cabbage and carrots and a soy sauce-sesame dressing.
5 minPrep Time
7 minCook Time
12 minTotal Time
- A large sweet potato (about 360 grams / 12.5 oz), thickly spiralized
- 2 tablespoons oil or water
- 3 medium carrots, cut into matchsticks
- 2 green onions, white and green parts, cut into matchsticks
- 1/4 of a medium cabbage, shredded
- 100 grams (3.5 oz) bean sprouts
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- A sprinkling of sesame seeds (optional)
- Heat a wok or large pan over medium-high heat. Add a couple tablespoons of water or oil and stir-fry the sweet potato for about 3 minutes, tossing constantly with tongs. When the sweet potato is crisp-tender, remove to a plate and set aside.
- Now add the carrots, green onions and cabbage to the pan. Stir-fry until the vegetables are crisp-tender.
- Add back the sweet potato noodles, then the light and dark soy sauce, sugar, and sesame oil. Mix well.
- Finally, take the pan off the heat and add the bean sprouts. Allow the remaining heat to warm the bean sprouts and then serve with a sprinkling of sesame seeds.