The story this week is carbs and more carbs…and some good, lean protein. We need as much energy as we can get for this weekend’s half-marathon. Actually, who am I kidding? It’s not just this week that we are thinking about carbs and protein. Our weekly menu is always planned around the week’s long runs.
Long run on Sunday morning? Pasta on Saturday night.
We have learned one very important rule about race week. If you are involved in any sort of races – running, cycling or otherwise – it’s one you’ll want to follow.
Never…and I mean NEVER…try out new recipes and ingredients within a couple of days of your race.
That is, unless you want to be Lord or Lady of the Porta-Potties.
These sweet potato noodles, which can be found at most Asian markets and even on Amazon (though they’re much cheaper at the Asian market if you have a good one nearby), are something that we eat over and over again. The noodles are made from sweet potato starch, so are gluten-free (however, be sure you replace the soy sauce with Tamari soy sauce for the whole meal to be gluten-free).
They are used primarily in Korean cooking and are great in a simple noodle dish like this one, in spring roll wrappers (my kids’ favorite way of eating them) and in soups.
This noodle dish takes about 20 minutes to pull off and is completely addictive. The slightly chewy noodles are spiked with soy sauce, sesame and a touch of sweetness from agave nectar (or honey).
Don’t feel you have to stick with chicken and the vegetables I used here. Substitute stir-fried mushrooms, zucchini or broccoli for the carrots, red bell pepper and spinach. Use shrimp instead of chicken, or go vegetarian with some tofu.
In other words, it’s one of those great “clear out the fridge” kind of meals.
I served this hot when I first made it, but almost loved it more at room temperature when I scarfed down the leftovers the next day. My kids couldn’t resist rolling the extras in some spring roll wrappers for a snack. Seriously, I think they would eat liver and onions if I put it in spring roll wrappers.
I suggest buying several packages of the sweet potato noodles because you will be using them over and over again.
Other Asian-inspired noodle recipes:
Cookin’ Canuck’s Shrimp, Avocado & Rice Noodle Spring Rolls
Cookin’ Canuck’s Healthy Soba Noodles with Mushrooms & Zucchini
The Spiced Life’s Asian Shredded Pork & Noodle Salad
RecipeTin Eats’ Chinese Stir-Fried Noodles
Foolproof Living’s Sesame Noodles with Chicken & Asparagus
Asian Sweet Potato Noodles Recipe with Chicken & Vegetables
Calories 195.4 / Total Fat 2.3g / Saturated Fat 0.4g / Cholesterol 13.5mg / Sodium 646.4mg / Total Carbohydrates 35.9g / Fiber 1.0g / Sugars 3.9g / Protein 7.8g / WW (SmartPoints) 5 / WW (Old Points) 4 / WW (Points+) 5
- 8 oz. sweet potato noodles
- 1 tsp sesame oil, divided
- 1/4 cup soy sauce
- 2 tsp agave nectar or honey
- 1 tsp canola oil
- 1 boneless, skinless chicken breast, cut into 3/4-inch pieces
- 1/2 red bell pepper, thinly sliced & cut in half
- 2 medium carrots, peeled & cut into matchsticks
- 2 garlic cloves, minced
- 1 cup (packed) fresh spinach
- Bring a large pot of water to a boil over high heat and add the sweet potato noodles. Cook until the noodles are tender, 5 to 6 minutes. Drain and rinse the noodles with cold water until they are cool. Toss with ½ teaspoon sesame oil.
- In a medium bowl, whisk together the soy sauce and agave nectar.
- Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook until the chicken is barely cooked through.
- Add the red bell pepper and carrots, and cook for 1 minute. Add the garlic and spinach, and cook until the spinach is just wilted.
- Add the cooked noodles, soy sauce mixture and ½ teaspoon sesame oil to the skillet and cook, tossing with tongs, until the noodles are heated through, about 1 minute. Serve hot.
- Alternatively, toss the noodles, sauce and sesame oil with the vegetables, but don’t reheat the mixture. Serve at room temperature.
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