Lots of people are cold noodle fans. It’s delicious, satisfying, and a staple in take-out. What’s not to love about this dish is that it’s often made with a sauce heavy on the sugar and sodium. This version lightens things up with noodles made from nutrient-rich sweet potatoes and cabbage and tossed in a sauce of peanut butter, tamari, ginger, garlic, and lots of fresh lime juice. It is lightly sweetened with a touch of maple syrup, which can easily be omitted, if you wish. Crunchy peanuts, scallions, and a scattering of gomasio finishes this dish with a nice contrast of textures and flavors.
Sweet Potato and Cabbage Peanut Noodles
Serves 4
2 medium sized sweet potatoes, ends removed and peeled
1 small or ½ of a medium sized purple cabbage
2 tablespoons reduced sodium tamari
2 tablespoons organic crunchy peanut butter or almond butter
¼ cup freshly squeezed lime juice + additional lime wedges for serving
2 tablespoons ginger, minced (divided)
3 cloves garlic, minced (divided)
2 tablespoons sesame oil (divided)
1 teaspoon maple syrup
1 teaspoon or more hot sauce (depends on how hot you like it!)
2 tablespoons avocado, coconut, or olive oil (divided)
4 pasture-raised eggs
2 scallions, thinly sliced
1/2 cup cilantro, chopped
½ cup roasted lightly salted peanuts, coarsely chopped
1 cup bean sprouts
1 tablespoon gomaiso
Using a spiralizer, spiralize the sweet potatoes and the cabbage. Set aside.
To make the sauce, whisk together the tamari, nut butter, lime juice, half of the ginger and garlic, 1 tablespoon sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust, if needed.
Crack the eggs in a bowl and beat. In a large skillet or dutch oven, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the remaining ginger and garlic and saute for 1 minute. Add the eggs, scramble, break into large pieces with a wooden spoon, and transfer to a bowl for later use. Wipe pan clean.
In the same pan used to cook the eggs, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the sweet potato and cabbage noodles and cook for 10 minutes or until softened. Add the eggs and peanut sauce and toss well to combine.
Transfer to serving bowls and garnish with scallions, cilantro, peanuts, bean sprouts, and gomaiso.
