Move over traditional pasta, there's a new noodle in town! ( I really should probably stop trying to be funny...) Yep you heard me right; sweet potato noodles are in the house! Sounds crazy...and kind of weird but tastes AMAZING. I'll be real with you guys I was hesitant at first to give it a shot but I couldn't be more pleased that I did! So similar to the zucchini noodle craze, it seems to be that sweet potato noodles as well as butternut squash noodles and beet noodles have made their way to the grocery store shelves. For all of us gluten haters...or well people who are forced to hate gluten this is fantastic! My favorite veggie has been morphed into one of my favorite dishes -- pasta! Coming from an italian family and those who are aware of the italian heritage know that pasta is a BIG DEAL. It's served roughly 7x a week (no joke) and if it's not a main dish it's certainly a side dish on the dinner table during your casual 5 course meal. As an amateur culinary extraordinaire, I was excited to expand my horizons and take a shot at putting together something [hopefully] great. Although I am a big fan of a plate of pasta covered in a delicious sweet red sauce, I was more in a mood for a little stirfry so I decided to give it a chance. The result : amazing (obviously...kidding). I was so pleased that all the flavors I mashed together, because I literally guess at everything, flowed perfectly and made for a fantastic dish! The sweet potato was cooked perfectly without being too tough, and it actually cooked much better than my zucchini noodles have cooked in the past. Generally with zucchini noodles I cook them in a little bit of water to avoid completely over-sautéing them but I found with the sweet potato that I didn't have to do that at all which was great! Another great thing I found was that the noodles are so extremely versatile. After tasting them I was able to think of thousands of flavor combinations that I could possibly come up with in the future. ALSO I found that it's so much faster to cook my sweet potatoes this way compared to them being cubed and then sautéed...that can tend to take a while unless you jack the heat up to high... anyways enough rambling, let's get to the recipe! Saweeeet Sweet Potato Noodle Stirfry 1.) 1 package of sweet potato noodles (got mine at Hannaford's or you can spiralize your own) 2.) 2 cups of broccoli florets (raw) 3.) 1 orange bell pepper cubed 4.) 1 red bell pepper cubed 5.) 1 medium sweet onion cubed 6.) 1 can black beans 7.) 2 TBSP olive oil 8.) 2 TBSP Gluten free soy sauce 9.) 1 TBSP organic honey 10.) Salt and pepper to taste 12.) 2 cups brown rice (optional) Instructions 1.)First off if you're going to put the stirfry over brown rice I HIGHLY suggest you start cooking your brown rice in your rice cooker well before you start doing anything else (it takes a while) 2.) Chop up/cube your peppers and onions 3.) Place peppers and onions in a skillet with olive oil and sauté on medium-hot heat but do not burn 4.) Chop up your broccoli and add it to the pan once the onions and peppers start to become soft and flimsy 5.) After about 5 minutes or so add in your sweet potato noodles (raw) and cook everything together on medium heat after about a minute add in the soy sauce and honey -- continue to stir 6.) Add salt and pepper 7.) Mix, and after about 7 minutes add in your black beans, putting the heat of your stove down to low 8.) Remove pan from heat and place your stirfry over your brown rice and enjoy!! Quick and easy especially if your rice is cooked before hand, you're done in about 10-15 minutes depending on how fast you can chop your veggies (if your Gordon Ramsey I estimate that it takes you about 2 seconds). Next time I will definitely experiment with a few different spices and sauces... I can guarantee a peanut sauce would taste AMAZING on these noodles (now I am starving...). Well these noodles have definitely made their way up on my favorites list and I am so excited to test out some different variations of noodles, give them a chance! Until next time.... Stay Green, Amanda
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January 2018
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