Asian Sweet Potato Noodles Recipe With Chicken & Vegetables
This colorful and flavorful stir-fried sweet potato noodle dish is a delightful combination of tender noodles, juicy chicken, and vibrant veggies. The sweet and savory soy sauce glaze coats each ingredient, creating a delicious harmony of flavors. Enjoy this dish hot for a comforting meal or at room temperature for a refreshing twist!
— Constant Cookbook
Ingredients
- 8 oz. sweet potato noodles
- 1 tsp sesame oil, divided
- ¼ cup soy sauce
- 2 tsp agave nectar or honey
- 1 tsp canola oil
- 1 boneless, skinless chicken breast, cut into ¾-inch pieces
- ½ red bell pepper, thinly sliced & cut in half
- 2 medium carrots, peeled & cut into matchsticks
- 2 garlic cloves, minced
- 1 cup (packed) fresh spinach
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 283.7 kcal
- Carbohydrate Content: 53.8 g
- Protein Content: 11.1 g
- Fat Content: 3 g
- Saturated Fat Content: 0.3 g
- Cholesterol Content: 20.3 mg
- Sodium Content: 1013 mg
- Fiber Content: 1.5 g
- Sugar Content: 5.8 g
Comments
No comments found.