Sweet Potato Noodle Ramen

Sweet Potato Noodle Ramen

The cafeteria sold Cup-o-Noodles back in middle school, and it was the cool lunch to buy. I shudder to think how many styrofoam noodle cups went down in that cafeteria. After getting instant ramen out of my system in 8th grade, it never showed back up in my life, not even in the college dorms. 

Of course suddenly ramen is cool again, but this time, it's not that instant stuff with dehydrated corn and a "flavor packet." Now, big steaming bowls of hand-crafted ramen seem to be everywhere. A funny flip isn't it? I used to think of ramen as a so-easy-a-middle-schooler-can-make-it-with-out-supervision type of dish, and now it's something to order in a fancy Chinese restaurant. 

Sweet Potato Noodle Ramen

Because I don't eat much pasta, I have been slow to jump on the ramen train. But when I found Nona Lim broths, and realized that making real ramen at home could actually be really easy, I decided to go at it with homemade swoodles (sweet potato noodles). Because I do love swoodles, and zoodles (upon zoodles upon zoodles). 

With Nona Lim, most of the hard work is done for you--you just get to pick what goes in the soup, and then pour rich flavorful both over top. I used the Vietnamese Pho Broth for this recipe, and probably could have just had a whole bowl of broth and been totally happy because it's full of flavor. I will say though, that the sautéd shiitake mushrooms were killer.

If you're nostalgic for the days of Cup-of-Noodles, try this one out! 

Sweet Potato Noodle Ramen

Nona Lim provided me with product to try out, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Nona Lim helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use. This post may contain affiliate links.

Sweet Potato Noodle Ramen

Published May 20, 2017 by
   |     Print This Recipe

This recipe uses Nona Lim Pho broth, which make it quick to put together. Sweet potato noodles (swoodles) are used in place of wheat noodles for a GF meal!

Serves: 1   |    Total Time: 20 minutes


  • 1/2 jewel sweet potato, peeled
  • 1 tablespoon coconut oil
  • 1/2 cup shiitake mushrooms
  • 1/2 cup broccoli florets
  • 1 hardboiled egg
  • 1 package Nona Lim Vietnamese Pho Broth
  • 1 tablespoon crushed nuts (cashews, almonds or peanuts)
  • Optional garnishes: cilantro, green onion, sesame seeds, jalapeño slices


  1. Using a spiralizer (I use this Spiralizer), cut the sweet potato into noodles. Heat coconut oil in a skillet, and once the oil is hot, add mushrooms to the pan. Once mushrooms are cooked through, remove from pan and add sweet potato noodles and broccoli to the pan. Cover, and allow to cook for 5-7 minutes, until the broccoli florets are bright green and the sweet potato noodles are softened through.Then, put sweet potato noodles, broccoli, and mushrooms in a large soup bowl.
  2. Bring broth to a simmer, and pour into soup bowl. Slice the hard boiled egg and place it on top, and then sprinkle with crushed nuts and other optional garnishes.

Let's hang out! Find me on social:


Salmon, Shiitakes & Chard in Parchment with Sriracha Aioli (Paleo)

When life hands you a bag full of organic locally-grown shiitake mushrooms, you don't just throw them into any old dish. Oh no. 

First, you brainstorm all of the ways you could use the mushrooms. Surely you've filed  away something with potential in that brain of yours. 

When the brainstorming slows down, you whip out your tablet or computer (whichever is closer) and you search all of your previous pins for the words "shiitake," and "mushroom". You open every potential recipe in a separate tab to read later. Then you expand your search: you browse everyone else's pins for the words "shiitake," and "mushroom". You open more tabs. 

Once you've exhausted Pinterest, you make your way around the web. Foodgawker. Tastespotting. Stalkerville. Google image searches. The word Shiitake can now be found in the last 500 pages of your browser history. That's when you start pinning like a lunatic. All of your followers probably know now that your fridge is full of shiitake mushrooms. 

It's okay. They understand, because that's how everyone does it, right? ;) 

At some point, something just feels good. All of that pinning and you've got one shot. Finally you get to cook. 

This recipe is part of the Real Food Fat Tuesday round up. Find more real food recipes on the Real Food Forager's round up post

Salmon, Shiitakes & Chard in Parchment with Sriracha Aioli

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Serves: 4   |    Total Time:


    For the Salmon, Shiitakes & Chard:
  • 1 pound organic shiitake mushrooms
  • 1/4 white onion
  • 2 tablespoon avocado oil
  • 2 tablespoon organic wheat-free tamari, traditional fermented soy sauce, or coconut aminos
  • 1 bunch swiss chard (or about 5 large leaves)
  • 2 pound wild caught Alaskan salmon filet
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 3 small thai or vietnamese chili peppers, minced (NOTE: use less or completely eliminate this ingredient if you are spice-sensative, use more if you are a spice lover)
  • Salt
  • Cilantro, minced, for garnish
  • Parchment paper
  • For the Sriracha Aioli:
  • 1 egg
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons Sriracha hot sauce (You caught me: Sriracha is not paleo).
  • Pinch salt


  1. Preheat oven to 400°F. Wash and slice the mushrooms and onion. Cut the stems off of the chard leaves, setting the leaves aside for later use. Chop the stems into 1/2-inch pieces. Toss the mushrooms, onion, and chard stems in a bowl with the avocado oil and tamari, mixing until all of the vegetables are coated. Chop the chard leaves into thin ribbons, and set them aside as well.
  2. Then cut your salmon filet into 8 equally sized portions. Then, prepare the parchment: cut out 8 circles with a 1-foot diameter each. Rub each piece of paper with avocado oil. A thin layer is fine, but be thorough--spread the oil all the way to the edges.
  3. Working with one parchment circle at a time, place a handful of the chopped chard leaves on the paper. (TIP: You want to place the food just off from the center--not in the center. Think of the paper as the crust of a calazone. One half of it will fold over top of the food.). Add a handful of the mushroom mixture over the chard, and place one salmon filet over that, and sprinkle with salt. Top with a pinch of garlic, ginger, and a few pieces of chili pepper. Fold the parchment over the salmon. The two opposite edges of your parchment paper should now touch. Working from one side, fold the edge of the parchment paper over, creating a seem that closes the salmon into a parchment pocket. Work around the circle, folding a small amount of the edge over, until you have reached the other side of the pocket. Place on a baking pan. Repeat with the 7 other parchment circles and salmon filets.
  4. Bake for 15-20 minutes (15 for very thin filets of fish, 20 for thicker filets). While the fish bakes, prepare the aioli. Put all of the ingredients in a blender and turn it on. The mixture should become thick, opaque, and a light pinkish color. Add more hot sauce if you like things spicier (we do).
  5. When the salmon is done baking, place each parchment packet on a plate to serve. Cut open the center of the paper pocket, revealing the salmon. Top each filet with a dollop of mayo, and sprinkle with cilantro.