This meatless Monday favorite delivers bold flavor and satisfying texture without any meat. The Sweet Potato Noodle Stir Fry combines tender spiralized sweet potato “noodles” with crisp red pepper, shallot, garlic, and kale, all coated in a tangy almond-butter and coconut-amino sauce. It’s a quick, simple meal that’s bright, savory, and filling — perfect for a solo lunch and easily adaptable if you want to stretch it to share or serve alongside a protein.
Because the recipe uses one large sweet potato, this preparation works best as a single serving when treated as a main dish. If you’re pairing it with a protein, such as grilled tofu, shrimp, or chicken, it will comfortably serve two as a side. The dish comes together in about 20 minutes, making it a great option for a busy weeknight or an easy weekend lunch.
- 1 tablespoon creamy, sugar-free almond butter
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 1 teaspoon fish sauce (optional; use tamari for a vegan option)
- 1 large sweet potato, spiralized into noodles
- 1 red bell pepper, cored and thinly sliced
- 1 large shallot, finely diced
- 2 cloves garlic, thinly sliced
- 2 cups chopped green kale (about 4 leaves)
- 2 green onions, sliced (white and green parts)
- 2 tablespoons avocado oil (or neutral oil)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup mung bean sprouts
- 1 tablespoon cilantro leaves
- 1 tablespoon Thai basil (or regular basil)
- 1/4 serrano pepper, thinly sliced (optional, for heat)
- Whisk together all sauce ingredients in a small bowl until smooth and set aside. Taste and adjust seasonings — add more coconut aminos for saltiness or a pinch of red pepper for heat.
- Heat a large skillet or wok over medium-high heat. Add the avocado oil, then sauté the sliced red bell pepper, shallot, and garlic for 3–4 minutes, until the peppers soften and the shallot becomes translucent.
- Add the spiralized sweet potato noodles to the pan and sauté for 2 minutes, stirring gently so the noodles begin to soften but don’t become mushy.
- Add the chopped kale and sliced green onions, pour in the prepared sauce, and continue to sauté for another 2–3 minutes. Stir to coat everything evenly and cook until the kale just wilts and the sauce clings to the noodles.
- Divide into a bowl and garnish with mung bean sprouts, cilantro, Thai basil, and thinly sliced serrano pepper. Serve immediately while warm.
- Enjoy!
Tips, Variations, and Storage
Practical tips help this dish stay quick and reliable: use a spiralizer or the julienne setting on a mandoline to create even sweet potato strands. If you don’t have a spiralizer, very thin matchstick slices will work in a pinch. Cook the vegetables over medium-high heat so they develop a little color without steaming and becoming soggy.
For a vegan version, substitute fish sauce with tamari or extra coconut aminos and omit any animal-derived ingredients. To boost protein, toss in cubed, pan-seared tofu or tempeh, or serve the stir fry alongside grilled shrimp or chicken. For extra crunch and richness, sprinkle toasted sesame seeds or chopped peanuts on top before serving.
Leftovers: Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to preserve texture — avoid the microwave if you want to keep the sweet potato noodles from becoming overly soft.
Presentation and serving ideas: This stir fry is lovely on its own in a deep bowl, paired with a simple green salad, or served next to a lean protein. Fresh herbs and raw sprouts brighten the dish and add contrasting texture, so don’t skip the garnishes.