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Sweet potato noodle bowl

25 March 2019

Spiralized sweet potatoes are used to make this spicy vegetable noodle bowl gluten free.

Sweet potato noodle bowl
Sweet potato noodle bowl

Cooking time

25 minutes




  • 4 large US sweet potatoes
  • 1 garlic clove
  • 20g of fresh ginger
  • 1 small onion
  • 1 red chilli
  • 150g mangetout
  • 200g cherry tomatoes
  • 200g baby corn
  • 1 tbsp. olive oil
  • 100g frozen peas
  • 1 tsp. curry powder
  • 300ml coconut milk
  • 200ml vegetable stock*
  • 4 spring onions
  • Salt and pepper, to taste
  • Small bunch Thai basil, leaves picked

* Gluten-free stock granules are available


1. Peel and spiralize the sweet potatoes to make the noodles. Next, peel the garlic, ginger, and onion and chop finely. Slice the chilli into rings and cut the snow peas and tomatoes into halves. Cut the baby corn and spring onion into slices.

2. Heat the oil in a large frying pan and fry the ginger, chilli, onion and garlic, then add the curry powder and fry off for a couple of minutes. Add the coconut milk and stock and slowly reduce the liquid.

3. Add the sweet potato noodles, snow peas, cherry tomatoes, peas and corn and let simmer for 3-4 mins. Stir in the spring onions and season with salt and pepper to taste. Garnish with the Thai basil to serve.

Nutritional facts per serving:

Energy: 615 kcal / 2551.7 kj
Carbohydrates: 121.9 g
Protein: 13.4 g
Fat: 6.4 g

Our thanks to American Sweet Potato for providing this recipe

Visit our sweet potato recipe section for more delicious meal ideas


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.