Asian Sweet Potato Noodle Salad In A Hurry!


It may not always seem like it but I struggle to write blogs that accompany my recipes. They are written and then sent to my dear friend Allison for extensive editing. She understands my very Southern way of thinking and is able to work some magic and keep me from sounding like something from the cornfield on Hee-Haw!

Sweet Potato Starch Noodles before cooking.

However, this recipe can’t wait for magic and has stirred an interest from my friends who tried it last night. I was inspired by a recipe I saw online and made it immediately but with a few changes to make it my own. I hope that you love it as much as I do and will seek out the ingredients. It’s gluten free and vegan and so delicious that I can’t quit making and eating huge platefuls.

If you happen to live near an Asian grocery store you can easily lay your hands on the Sweet Potato Starch noodles or you can simply find them on They are chewy and I love them hot or cold. The gluten free soy sauce can be found in most grocery stores along with the hot pepper flakes, frozen edamame pods and toasted sesame seeds. Once you start making this salad you will not want to stop.

Enjoy this recipe!

Asian Sweet Potato Noodle Salad In A Hurry!


  • 8 ounces sweet potato starch noodles, cooked for 5 minutes and drained and flipped to cool slightly
  • 1 carrot in matchsticks
  • 1/2 onion cut into thin crescents
  • 1/2 cup red bell pepper slices
  • 1 scallion, cut into 1 inch pieces
  • 1/2 pound edamame pods, cooked according to package directions and removed from the pod
  • 1/2 bunch spinach, cleaned and large stems cut off
  • 1/2 cup gluten free soy sauce
  • 2 tablespoons roasted sesame seed oil
  • 1/4 to 1 teaspoon Korean red pepper flakes (or a few pinches of cayenne pepper)
  • salt and pepper to taste
  • 2 cloves chopped garlic
  • 2 tablespoons sugar
  • 1 teaspoon fresh grated ginger


  1. Bring 4 quarts of water to a boil.
  2. Create the dressing by whisking the soy sauce, sesame seed oil, garlic, ginger and red pepper flakes. whisk well and set aside. Do not add salt and pepper now.
  3. When the water is boiling, add the edamame pods and cook for 5 to 6 minutes or until the beans are cooked through but still slightly crunchy. To test one, remove a pod from the boiling water and squeeze out a bean to taste.
  4. Remove the pods to a bowl (do not pour out the water) and let cool for a few minutes to cool before squeezing them out of their pod. Discard the pods as they are not edible!
  5. Next, add the sweet potato noodles to the boiling water and cook for 5 minutes,
  6. Drain the noodles and shake well to remove excess water and cool them slightly. Pour into a big bowl and add 1/2 of the dressing and toss well.
  7. In a large saute pan, add 2 tablespoons of oil and heat over medium heat. Add the carrots, red bell peppers, onions, and scallions and cook for 5 minutes, stirring to keep from sticking.
  8. After 5 minutes, put the raw spinach of top and pour over a few tablespoons of the dressing. Let the spinach wilt for a minute and then stir and continue to cook for 3 minutes. Add the edamame and stir well.
  9. Add the vegetables to the noodles along with the rest of the dressing and mix well. Top with 1 tablespoon of toasted sesame seeds. Let sit for 10 minutes and taste for seasoning. You can add salt or more sugar or pepper flakes to your taste.
  10. Serve at any temperature.
  11. Store well covered to keep from drying out.