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.
Sweet Potato Chunks - 250g
Peanuts - 15g
Vegetable Stock - 5ml
Soba Noodles - 50g
Pak Choi - 100g
Sticky Teriyaki Sauce - 30ml
Edamame Beans - 50g
Kimchi - 25g
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.
Sweet Potato Chunks - 500g
Peanuts - 30g
Vegetable Stock - 10ml
Soba Noodles - 100g
Pak Choi - 200g
Sticky Teriyaki Sauce - 52,5ml
Edamame Beans - 100g
Kimchi - 50g
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.
Sweet Potato Chunks - 750g
Peanuts - 45g
Vegetable Stock - 15ml
Soba Noodles - 150g
Pak Choi - 300g
Sticky Teriyaki Sauce - 75ml
Edamame Beans - 150g
Kimchi - 75g
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.
Sweet Potato Chunks - 1kg
Peanuts - 60g
Vegetable Stock - 20ml
Soba Noodles - 200g
Pak Choi - 400g
Sticky Teriyaki Sauce - 105ml
Edamame Beans - 200g
Kimchi - 100g
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