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Asian Sweet Potato Noodles and Vegetable Stir-Fry
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Asian Sweet Potato Noodles and Vegetable Stir-Fry

Prep Time: 15 Minutes

Cook Time: 8 Minutes

I love to stir-fry my vegetables and mix them with different blends of sauces, rice, and noodles. Asian noodles offer such a variety when stir-frying.

There is a Mom and Pop Asian market near my home. Two days a week the market makes fresh noodles. You have to be quick before they sell out. What I really like about Asian noodles is that they're made without eggs. The different varieties give different flavors and textures to stir-fry.

Try using wheat, rice, mein, pancit, mi, myum, menrui, mee, and Thai noodles. Mein noodles come from China and the noodles are long and slippery. This noodle is excellent in soups and is made from wheat. Pancit noodles are made in the Filipines. The noodles are also made from wheat flour and coconut oil. They're generally used in soups and salads. Mi noodles are made in Indonesia from bean threads and are also used in soups and salads. Menrui noodles from Japan are comprised of wheat, buckwheat, shirataki from yams, and harusame. You'll find these delicious noodles in Japanese restaurants among their salads and soups as well.

Myum noodles from Korea use sweet potato vermicelli. The slender noodles have a rubbery texture. Korea makes chewy buckwheat noodles which are often served in cold Korean dishes. Mee Noodles from Malaysia are incorporated into soups and stir-fry. In Malaysia you will also find yellow Hokkien noodles and white laksa noodles in soup. In Thailand, rice noodles come in various sizes and use bean threads. The noodles are typically served in salads, stir-fry, and soups. Often served cold, these are popular in restaurants and homes alike. Mi noodles from Vietnam are made from rice as well, and vary in size, from thin to thick. Different Vietnamese noodles use slender bean threads made from mung bean starch.

Now that you've wrapped your noodle around all those noodles, here's a great recipe for an Asian Sweet Potato Noodles Veggie Stir Fry.  Enjoy!

Ingredients:

½ Package Korean Sweet Potato Vermicelli cooked – follow direction on package

1 Stock Fresh Broccoli Cleaned, cut, and steamed

1 Head Fresh Cauliflower cleaned, cut, and steamed

2 Carrots graded

½ Pound Fresh Mushroom cleaned, chopped fine

½ Pound Chinese Pea Pods, cleaned, chopped in thirds

½ Pound Sugar Snap Peas, cleaned, chopped in thirds

½ Pound Long Green Beans, cleaned, cut into ¼ inch pieces

4 Tomatoes cut into bite size pieces

1 Can Bamboo Shoots, drained

1 Can Water Chestnuts, drained, cut into slices

¼ Teaspoons Fresh Minced Ginger

1 Teaspoon Fresh Minced Garlic

Salt and Pepper to taste

1 Tablespoon Vegetable or Olive Oil

Sauce:

4 Tablespoons Water

¼ Cup Vinegar

½ Cup Vegetable Oil

2 Teaspoons Organic Sugar

3 Teaspoons Mustard

Salt and Pepper to taste

Prepare:

  1. Cook sweet potato noodles according to directions on package, drain, set aside
  2. In bowl add sauce ingredients mix well, set aside
  3. In steamer add cut broccoli, cauliflower, sweet peas, long green beans and steam for 3 minutes until tender but not overcooked. If you do not own a steamer boil the vegetable until tender but not overcooked. Normally 3 to 4 minutes on rolling boil
  4. In wok heat oil on medium-high heat, add ginger and garlic; cook until limp but not browned
  5. Add carrots, tomatoes, bamboo shoots, water chestnuts, mushrooms and Chinese pea pods; cook 3 minutes until tender
  6. Pour in sauce, cook 2 minutes stirring constantly
  7. Add steamed vegetables, cook 2 minutes until heated through
  8. Add sweet potato noodles, mix well, cook until heated throughAdd salt and pepper to taste

Serve:

Serve with rice and salad. This dish is excellent for an entree, served with vegan meats, or cold as a salad. You can add any vegetable to this recipe and possibly add nuts and raisins to give it a different flavor. I have made this with vegan vinegar and oil dressing, and added mustard for flavor. Dijon mustard is excellent. Happy cooking!

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Leave a Comment

  1. No Name
    Yummy looks good. I love sweet potato noodles.
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    1. Julie Sinclair
      Julie Sinclair
      Thank you so much dear.
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  2. Dana Cherie
    Dana Cherie
    This looks really tasty! Haven't tried sweet potato noodles before. I had no idea they even existed. I'll definitely be looking into them. Thanks for sharing!
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    1. Julie Sinclair
      Julie Sinclair
      Thank you Dana dear. Yes the Asian market down the street carries a variety of Asian noodles. I enjoy the days they make fresh noodles. Once a month sweet potato noodles are prepared. I am first one I line when the door opens. This noodle is sold rather quickly and I want to make sure I purchase some before they are gone. I hope you will try this. Any Asian noodle is good in this stir-fry
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  3. Granny Smith
    Granny Smith
    We have a small Asian market in one shopping mall. I will check there for the noodles. I read about sweet potato noodles before but never thought of cooking them with your sauce and vegetables. Looks delicious.
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    1. Julie Sinclair
      Julie Sinclair
      Oh Mrs Smith I do home you will try this recipe.
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  4. Julie Davis
    One time I saw sweet potato noodles in the market. I will look again I want to definitely try this recipe it looks delicious.
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    1. Julie Sinclair
      Julie Sinclair
      Thank you dear Julie I hope you will buy these noodles and try my recipe.
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  5. Scott Desmond
    Like others never heard of sweet potato noodles but this does sound good
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    1. Julie Sinclair
      Julie Sinclair
      Yes Scott dear it is delicious hope you will try it soon
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  6. Eve Sherrill York
    Eve Sherrill York
    Looks really good. Voted.
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    1. Julie Sinclair
      Julie Sinclair
      Thank you so much Ms Rachel. I am happy you read my blog. I regret to inform you and others I will be taking time off from blogging. Please wait a time I will come back and blog again once the problems on this site are handled. If they continue I will not blog here again. I await a response from the owner's of the site to make my final decision. I look forward to reading more of your blog posts. I am following you and will come to read your site when I am notified. Thank you so much and please do not worry I want to blog here again but I need a few questions answered before I do. Julie
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      1. Eve Sherrill York
        Eve Sherrill York
        I have some emails in to the owners as well. I hope you will keep in touch. My email is my username here and yahoo.com. Hope to keep in touch.
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  7. Arvi Kuld
    I am from Thailand looks good have to try
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    1. Julie Sinclair
      Julie Sinclair
      Thank you so much. I hope you will try this.
      Log in to reply.
  8. Julie Sinclair
    Julie Sinclair
    To all my readers I would like to apologize for the article here. This is not what I have written and my account has been tampered. I find the altered text embarrassing for a woman of my age. I especially find the closing lines written in very bad taste. I am sorry to inform everyone that this type of tampering leaves no room for any writer to have their unique style. The site had uniqueness from the various styles of writers. Now the site changes show that one style of writing is all that is allowed here. Each writer cannot write like another. That is what makes us unique. Changing the entire meaning of my text shows that freedom of writing and speech is not allowed on this site. I am embarrassed and humiliated to see the text in my article and apologize to all my readers for the changes. Julie Sinclair
    Log in to reply.
    1. Eve Sherrill York
      Eve Sherrill York
      I am so sorry to hear that this is going on. We wrote many before and they weren't tampered with. Why now? Very sad.
      Log in to reply.
  9. Ericka McGee
    Looks good
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