Sweet Potato Pasta Lo Mein
This post may contain affiliate links. Please read my disclosure policy.
It’s currently an icy, snowy mess here in Nashville. I mean, relatively speaking to Nashville. I got up this morning and got completely ready to go. At the exact moment that I went outside to defrost my car, ice rain starting pouring out of the sky.
Then I found out that the interstate nearest my house is shut down and there have been a ridiculous amount of wrecks (because us Tennesseans don’t know how to drive in the snow).
SO, needless to say (and I always just say it anyways): I’m at home.
In other news, I’m finally getting into snapchat. I’ve discovered that it IS in fact fun. So far I’ve snapped (is that the proper term!!?) a hockey game, my kitten distracting me from work, and then the previously mentioned snow (featuring both my dogs and the chickens). If you want to check that out, you can follow me @bbritnell .
Now for the Sweet Potato Pasta Lo Mein. This is so simple and so tasty and perfect for sticking to those new years healthy resolutions.
The noodles are spiralized and the sauce is made.
Here’s the honest truth: I really don’t love my spiralizer. I bought the cheaper one from amazon thinking that it would work out but I was wrong. It broke the first time I used it. It only works now if I super glue one of the cracks every few times I use it.
MY PLAN is to order a new one very soon from Inspiralizer. Have you ever heard of this amazing blog!!? It’s ALL things spiralized and it’s awesome. I only discovered it a few months ago but I’ve tried quite a few of the recipes on their blog and they’ve all been so good! Oh yea, and they have their own custom made spiralizers that I’ve heard wonderful things about. I’ll let you know more about how I like it soon!!
Back to making this pasta, we simple heat a little oil in a skillet and toss in the sweet potato noodles. Those cook for a few minutes before the other veggies are added in.
It all cooks for a few more minutes before the sauce is tossed in.
And that’s pretty much it. Easy, right? And SO FREAKIN’ TASTY!! I find sweet potato noodles very filling (more so than zoodles) so this is always a great healthy meal that doesn’t leave me hungry again in 1 hour.
That’s all for this frigid Wednesday morning. I hope you stay warm and make a big bowl of these noodles for yourself ASAP.
**This post contains affiliate links for the spiralizer which means that I’ll make a small portion of the sale (at no extra cost to you) if you buy one. Don’t worry, I’ll use the money on something good like a bottle of Bailey’s or any extra fuzzy warm jacket.Print
- 2vmedium-large Sweet potatoes
- 1 1/2 tablespoons of olive oil
- 2 tablespoons reduced sodium soy sauce, or more, to taste
- 2 tablespoons sweet chili sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Sriracha, or more to taste
- 1 cup sugar snap peas peas
- 1 bell pepper, thinly sliced (I used half red and half yellow)
- 1 carrot, thinly sliced
- 3 cloves garlic, minced
- Spiralize all of the sweet potato. Set aside.
- Make the sauce by combining the soy sauce, sweet chili sauce, sesame oil, ground ginger, and sriracha. Set aside.
- Heat oil over medium heat.
- Add in the sweet potatoes and toss to coat. Cook for 5 minutes. Add in the bell pepper, carrot, sugar snap peas, and garlic. Cook an additional 5 minutes.
- Add in sauce and cook for 1 additional minute. Take off of heat and let cool slightly.
- Sprinkle with sesame seeds and ENJOY!!
- Prep Time: 10 minutes
- Cook Time: 12 minutes