Satisfy your cravings with these vibrant Soba Noodles with Vegetables in under 30 minutes! These Soba Noodles are a delightful mix of hearty soba noodles, nutritious sweet potato noodles, and fresh snow peas, all spiced up with Korean sauce.
I’ve said it before, and I’ll say it again: there’s just something awesome about food in a bowl. You may have noticed that I have a bit of a thing for one-dish meals. I don’t usually like to prepare three or four dishes to fill out a plate.
I’d much rather make one big bowl of food and then sit cross-legged on my couch and stuff my face while watching Netflix. Noodle bowls are absolutely perfect for my style of food. I mean, who doesn’t like noodles?
Table of Contents
Reasons to Love This Sweet Potato Noodles Dish
- The sweet potato noodles give a unique, slightly sweet flavor that enhances the taste of this dish.
- Rich in vitamins and minerals, this noodle dish contributes to a nutritious diet.
Recipe Ingredients
- Sauce: This sauce adds a spicy, umami depth with a hint of sweetness. The sauce I used is similar to Bibimbap sauce – you’ll need gochujang (Korean chili paste) to make it! I haven’t ever found a suitable substitute for the Korean hot pepper paste, so you’ll just have to find some gochujang to make it. Get some from Amazon here. The sauce totally makes these sweet potato noodle bowls – you’re going to love them!
- Sweet Potatoes: Their natural sweetness and creamy texture add both a flavor and color pop to the dish.
- Sesame Oil: Its nutty, rich flavor contributes a silky texture, important for coating the noodles and vegetables.
See the recipe card for full information on ingredients and quantities.
Variations
- Buckwheat Noodle Variation: I absolutely adore soba noodles (especially in easy soba noodle stir-fries), but if you’re not a fan of buckwheat, you can swap them out for another type of noodle. Feel free to switch them to another type. Lo mein, ramen, or yakisoba noodles are all tasty alternatives for this dish.
- Protein Boost: Consider adding grilled chicken, tofu, or shrimp to the dish. Each option complements the sweet and spicy flavors while satisfying those looking for a heartier meal.
How to Make Soba Noodles with Vegetables
Step #1: Whisk all of the sauce ingredients together in a small bowl and set aside.
Step #2: Heat a small pan over medium and add the peanuts (no oil is needed). Toast, stirring frequently, until lightly browned and fragrant. Remove the peanuts from the pan and set aside.
Step #3: Spiralize the sweet potato according to the manufacturer’s instructions for your model of spiralizer. Heat the vegetable oil in a medium pan over medium. Add the sweet potato noodles and cook, stirring frequently, until browned and tender; about 10 minutes.
Step #4: Meanwhile, boil the soba noodles according to package directions. Drain, toss with a tablespoon of sesame oil, then divide into four bowls for serving.
Step #5: Remove the cooked sweet potato noodles from the pan and add to the serving bowls.
Step #6: Immediately add the snow peas to the hot pan and cook for 1 to 2 minutes, until browned. Transfer to the serving bowls.
Step #7: Top each bowl with the prepared sauce, toasted peanuts, and garnishes of choice.
Expert Tips
Perfecting the Sauce: Adjust the amount of gochujang based on your spice tolerance. If you prefer a milder sauce, reduce the gochujang slightly and add a bit more honey or maple syrup. Make sure to dissolve the miso paste thoroughly to avoid lumps. It adds a savory umami flavor that balances the sweetness and spiciness of the sauce.
Cooking Noodles and Vegetables: Don’t overcook the sweet potato noodles and snow peas. They should be tender but still have a bit of bite (al dente) to maintain their texture and nutritional value.
Frequently Asked Questions
Bell peppers, spinach, bok choy, broccoli, shredded cabbage, shiitake mushrooms, snap peas, and carrots make excellent additions or substitutions. Remember to adjust the cooking times of the vegetables you choose to ensure they cook to your liking.
If you don’t have a spiralizer, a julienne peeler is a great alternative for making sweet potato noodles. It creates thin, noodle-like strips.
Storage Info
For this Sweet Potato Noodles, it’s best to store the components separately in airtight containers in the refrigerator. The sauce and toasted peanuts can last up to a week, while the cooked noodles and vegetables should be consumed within 3-4 days for the best texture and flavor. Freezing is not recommended due to texture changes upon thawing.
To reheat, gently warm the noodles and vegetables in a pan or a large skillet over medium-high heat, adding a splash of water to prevent drying.
More Delicious Recipes That You’ll Love
Soba Noodles with Vegetables Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Sauce
- 3 tablespoons gochujang
- 1 tablespoon honey - for the vegan version, use maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon water
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons miso paste
For the Bowls
- 1 cup dry-roasted - unsalted peanuts
- 2 medium sweet potatoes - peeled
- 1 tablespoon vegetable oil
- 4 ounces dried soba - buckwheat noodles
- 1 tablespoon sesame oil
- 2 cups raw snow peas
- Optional Garnishes: chopped green onion - sesame seeds, red pepper flakes
Instructions
- Whisk all of the sauce ingredients together in a small bowl and set aside.
- Heat a small pan over medium and add the peanuts (no oil is needed). Toast, stirring frequently, until lightly browned and fragrant. Remove the peanuts from the pan and set aside.
- Spiralize the sweet potato according to the manufacturer's instructions for your model of spiralizer. Heat the vegetable oil in a medium pan over medium. Add the sweet potato noodles and cook, stirring frequently, until browned and tender; about 10 minutes.
- Meanwhile, boil the soba noodles according to package directions. Drain, toss with a tablespoon of sesame oil, then divide into four bowls for serving.
- Remove the cooked sweet potato noodles from the pan and add to the serving bowls.
- Immediately add the snow peas to the hot pan and cook for 1 to 2 minutes, until browned. Transfer to the serving bowls.
- Top each bowl with the prepared sauce, toasted peanuts, and garnishes of choice.
NOTES
Nutrition
Honestly wasn’t sure about the combo but it tasted better than it looked. Threw extra peanuts on top for crunch.
This sounds amazing. I love the sweet potatoes mixed in. I will definitely make this!
Power Bowl for Super Bowl ! I’m in. Thank you and have a nice day !