Practically no prep! Tons of Japanese-inspired flavour! A tantalising teriyaki sauce with oodles of soba noodles, sticky sweet potatoes, and pak choi – all flecked with kimchi and toasted peanuts.
Sweet Potato Teriyaki Noodles
Sweet Potato Teriyaki Noodles
with pak choi, honey & kimchi
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Edamame Beans
- Kimchi
- Pak Choi
- Peanuts
- Soba Noodles
- Sticky Teriyaki Sauce
- Sweet Potato Chunks
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
POPPIN’ POTATOES
Preheat the oven to 200°C and boil a full kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
EARTHY GROUNDNUTS
Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok and roughly chop.
GET THE NOODLES GOING
Dilute the stock with 100ml of boiling water. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Rinse the trimmed pak choi. Separate the green leaves from the stem and slice the leaves in half lengthways, and finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the sliced stems for 2-3 minutes until slightly softened. Transfer to a bowl and cover to keep warm.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 4-5 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, roasted sweet potato, edamame beans, pak choi sliced stems, and pak choi leaves. Cook for 2-3 minutes until the leaves are wilted and the edamame beans are heated through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki sweet potato noodles. Scatter over the chopped Kimchi to taste and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
POPPIN’ POTATOES
Preheat the oven to 200°C and boil a full kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
EARTHY GROUNDNUTS
Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok and roughly chop.
GET THE NOODLES GOING
Dilute the stock with 150ml of boiling water. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Rinse the trimmed pak choi. Separate the green leaves from the stem and slice the leaves in half lengthways, and finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the sliced stems for 2-3 minutes until slightly softened. Transfer to a bowl and cover to keep warm.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 5-6 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, roasted sweet potato, edamame beans, pak choi sliced stems, and pak choi leaves. Cook for 2-3 minutes until the leaves are wilted and the edamame beans are heated through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki sweet potato noodles. Scatter over the chopped Kimchi to taste and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
POPPIN’ POTATOES
Preheat the oven to 200°C and boil a full kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
EARTHY GROUNDNUTS
Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok and roughly chop.
GET THE NOODLES GOING
Dilute the stock with 200ml of boiling water. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Rinse the trimmed pak choi. Separate the green leaves from the stem and slice the leaves in half lengthways, and finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the sliced stems for 2-3 minutes until slightly softened. Transfer to a bowl and cover to keep warm.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 8-10 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, roasted sweet potato, edamame beans, pak choi sliced stems, and pak choi leaves. Cook for 3-4 minutes until the leaves are wilted and the edamame beans are heated through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki sweet potato noodles. Scatter over the chopped Kimchi to taste and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
POPPIN’ POTATOES
Preheat the oven to 200°C and boil a full kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
EARTHY GROUNDNUTS
Place a pan or wok over a medium heat. When hot, toast the Peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok and roughly chop.
GET THE NOODLES GOING
Dilute the stock with 300ml of boiling water. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through some oil to prevent sticking.
PAK CHOI PREP
Rinse the trimmed pak choi. Separate the green leaves from the stem and slice the leaves in half lengthways, and finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the sliced stems for 2-3 minutes until slightly softened. Transfer to a bowl and cover to keep warm.
TERRIFIC TERIYAKI
Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 8-10 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, roasted sweet potato, edamame beans, pak choi sliced stems, and pak choi leaves. Cook for 3-4 minutes until the leaves are wilted and the edamame beans are heated through. Season and remove from the heat on completion.
WARM & SOULFUL
Dish up a bowl of saucy teriyaki sweet potato noodles. Scatter over the chopped Kimchi to taste and garnish with the chopped Peanuts. Time to receive this beautiful meal. Itadakimasu.
Frequently Asked Questions
What is the preparation time for Sweet Potato Teriyaki Noodles?
The preparation time for Sweet Potato Teriyaki Noodles with pak choi, honey & kimchi is between 15 and 30 minutes.
What is the total time required to make Sweet Potato Teriyaki Noodles with pak choi, honey & kimchi?
The total time required to make Sweet Potato Teriyaki Noodles with pak choi, honey & kimchi is between 45 and 60 minutes.
How many servings does Sweet Potato Teriyaki Noodles provide?
4 servings
What are the main ingredients in Sweet Potato Teriyaki Noodles?
Edamame Beans, Kimchi, Pak Choi, Peanuts, Soba Noodles, Sticky Teriyaki Sauce, Sweet Potato Chunks, Vegetable Stock
What is the nutritional information of Sweet Potato Teriyaki Noodles?
Calories: 584, Carbs: 98 grams, Fat: grams, Protein: 22.7 grams, Sugar: 25.1 grams, Salt: 2043 grams
How do I prepare Sweet Potato Teriyaki Noodles?
POPPIN’ POTATOES: Preheat the oven to 200°C and boil a full kettle. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. GET THE NOODLES GOING: Dilute the stock with 150ml of boiling water. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Return to the pot and toss through some oil to prevent sticking. PAK CHOI PREP: Rinse the trimmed pak choi. Separate the green leaves from the stem and slice the leaves in half lengthways, and finely slice the stems. Return the pan or wok to a medium heat with a drizzle of oil. When hot, sauté the sliced stems for 2-3 minutes until slightly softened. Transfer to a bowl and cover to keep warm. TERRIFIC TERIYAKI: Return the pan or wok to the heat and pour in the diluted stock. Mix in the sticky teriyaki sauce and bring to a simmer. Allow to reduce for 5-6 minutes until slightly thickened, stirring occasionally. Once reduced, stir through the cooked noodles, roasted sweet potato, edamame beans, pak choi sliced stems, and pak choi leaves. Cook for 2-3 minutes until the leaves are wilted and the edamame beans are heated through. Season and remove from the heat on completion. EARTHY GROUNDNUTS: Place a pan or wok over a medium heat. When hot, toast the peanuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok and roughly chop. WARM & SOULFUL: Dish up a bowl of saucy teriyaki sweet potato noodles. Scatter over the chopped kimchi to taste and garnish with the chopped peanuts. Time to receive this beautiful meal. Itadakimasu.
What should be prepared from my kitchen to make Sweet Potato Teriyaki Noodles?
Edamame Beans, Kimchi, Pak Choi, Peanuts, Soba Noodles, Sticky Teriyaki Sauce, Sweet Potato Chunks, Vegetable Stock
How many calories does Sweet Potato Teriyaki Noodles have?
584 calories
How much fat content does Sweet Potato Teriyaki Noodles have?
grams