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
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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



Ingredients:

  • 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

Directions:

  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.

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Swoodles & Shrimp in Roasted Garlic Avocado Cream Sauce (Paleo)

Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo

There was a plan. The ingredients in the fridge were destined to become something special. As is typical for me, these plans involved pesto. But then, something came over me. I went into the fridge for pesto and came out with avocado. Next thing I know I'm roasting garlic and blending them both into cream sauce, adjusting the consistency, adding a dash of salt here and there. 

When it came to making the "noodles" for this dish, I grabbed the spiralizer (I use this one), which I keep stacked on top of the waffle iron in the corner cupboard or our little rental kitchen. The plan was zoodles, but it happened again: when I reached for the zucchini I came back with sweet potatoes. They spiralized just as well, and then I tossed them in avocado oil and threw them in a skillet on the stove. The swoodles sizzled and popped as the stove got hot, and I occasionally stirred. In some spots the swoodles became crisp, in others they turned golden, caramelizing as sweet potatoes do. As they softened they tempted me to eat them straight from the pan, but I refrained--mostly.

The timer on the oven when off and I pulled the shrimp out and set them aside. Now for the final test: did my random impulses really know best this time around? 

Roasted Shrimp

From the cupboard, I grabbed a bowl (a bowl is best when you want heaping amounts of sauce). Using the closest utensil, I piled on the swoodles and then poured too much just the right amount of sauce over them. Finally, I added a few crisped shrimp. A fork. One giant bite. Ding! Yup, sometimes, your impulses know best. This one's a winner.

Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo
Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo
Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo

Swaddles & Shrimp in Roasted Garlic Avocado Creamy Sauce (Paleo)

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

The creamy sauce for this pasta is lusciously creamy, thanks to the avocado. Roasted garlic adds a burst of flavor. I would put this sauce on just about any kind of pasta/zoodles, to be honest.

Serves: 2   |    Total Active Time:



Ingredients:

    Sauce:
  • 1/2 avocado (large)
  • 1/2 - 3/4 cup almond milk
  • 2 large cloves garlic, minced (3-4 small)
  • 1 teaspoon avocado oil
  • 1/2 teaspoon salt

  • Swoodles:
  • 2 large sweet potatoes
  • 1 tablespoon avocado oil

  • Shrimp:
  • 1/2 pound shrimp, tail-on, raw
  • 2 tablespoons lemon juice
  • 2 tablespoons avocado oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch paprika
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons hot sauce (such as Tabasco)
  • 2 tablespoons minced parsley

Directions:

  1. In the morning, prepare the marinade for the shrimp: combine all ingredients for the shrimp in a ziplock bag, and add the shrimp. Close bag, squeezing out any air, and place in fridge for 6-8 hours.
  2. When ready to prepare: preheat over to 400°F. Strain liquid from shrimp and discard. Spread shrimp out on cookie sheet. Place cookie sheet in oven and cook for 6-8 minutes. Once cooked, set aside to cool for a moment.
  3. While the shrimp cooks, spiralize the sweet potatoes. Then, toss the swaddles in avocado oil and place in skillet over medium heat. Stir occasionally.
  4. Prep the sauce: sauté the minced garlic in oil in a small pan until fragrant and browning. Then scrape into blender. Scoop avocado flesh into blender, along with 1/4 cup almond milk and salt. Puree. Now, add a small amount of almond milk at a time, blending in between additions, until desired sauce consistency is reached (if you prefer a thinner cream sauce, add more, if you prefer thicker, add less).
  5. To serve: dish a pile of swaddles into bowls or onto plates. Top with a generous amount of sauce, and then a few shrimp.

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