This is one of my absolute favourite recipes, I can’t believe it took me this long to share it with you. Whenever I’m in need of a healthy snack or side-dish I know I can count on this recipe to deliver something satisfying and quick. Considering the few ingredients needed (which you most likely have on-hand) its combination of flavours and textures are quite complex. The sauce is creamy, nutty, and salty, while the noodles provide a slightly sweet taste and excellent crunchy texture. How crunchy is up to you! Because the noodles can be enjoyed either raw or partially cooked.
Sesame Sweet Potato Noodles
1 large sweet potato
1 Tbsp olive oil *if cooking the sweet potato, omit otherwise*
2 Tbsp tahini paste
1 Tbsp sesame oil
2 Tbsp raw apple cider vinegar
2 tsp honey or maple syrup
pinch crushed red pepper flakes
¼ tsp salt
1 green onion, diced
1 Tbsp sesame seeds
Wash and dry the sweet potato. Peel or leave the skin on – your choice!
Spiralize the sweet potato, making sure to trim the spirals periodically or else they’ll be way too long and hard to eat. If you want to leave them raw, skip ahead to making the dressing, otherwise drizzle 1 Tbsp olive oil in a medium pan and heat over medium-high. Add the sweet potato noodles and saute 3-5 minutes, until tender but still firm in the middle.
In a small bowl whisk together the tahini, sesame oil, vinegar, honey, red pepper flakes, and salt.
Toss the noodles in the dressing and top with green onions and sesame seeds.
Serve warm or cold.