Sweet Potato Noodle Bowl

Sweet Potato Noodle Bowl

This easy noodle bowl recipe is a delicious combination of sweet potato noodles, wholesome ingredients, and a homemade teriyaki sauce.

Health Benefits –  gluten free, soy free

Prep: 20 Minutes | Cooking time: 30 Minutes | Servings: 4


16 oz sweet potato glass noodles
2 cups chopped kale or spinach
1 lime
6 cups mixed mushrooms, diced
2 Tbsp white wine or low-sodium vegetable broth
3 cloves garlic, crushed
2 cups frozen shelled edamame
2 cups shredded purple cabbage
2 cups shredded savoy cabbage
2 cups julienned carrots
Sprouts or microgreens (optional)


¼ cup tamari or low-sodium soy sauce
½ cup low-sodium vegetable broth
3 Tbsp apple cider vinegar
1 Tbsp sriracha sauce
3 Tbsp maple syrup or date paste
6 cloves garlic, crushed
1 Tbsp tapioca or cornstarch


  1. In a small bowl, whisk all the Asian Teriyaki Sauce ingredients to combine.
  2. Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 5–6 minutes). Rinse in cold water and drain.
  3. In a large bowl, combine the noodles with 2 tablespoons of the prepared Teriyaki Sauce.
  4. In a large skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes).
  5. Add greens and the remaining sauce, and sautée for 5 minutes or until slightly wilted.
  6. Squeeze the juice of the lime over the noodles and stir well.
  7. In a separate skillet, sauté mushrooms with wine and garlic for 5 minutes.
  8. Put the frozen shelled edamame in a saucepan and add enough water to cover. Bring to a boil and cook for 5 minutes. Drain.
  9. Place the noodles with the greens in a bowl. Top with cabbage, carrots, sautéed mushrooms, cooked edamame, and pea shoots (if using).

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Gluten Free, Light Meals

Created on 14 Aug, 2022.