Sweet Potato Noodles Recipe

Prepare sweet potatoes

Wash and scrub the purple sweet potatoes thoroughly. Trim the ends. Using a spiralizer fitted with a medium spiral blade (or a julienne peeler), cut the sweet potatoes into long noodle-like strands. If pieces are too long, trim to manageable lengths (6–8 inches).

Prepare blanching setup

Bring a medium pot with 3 cups of water to a rolling boil. Meanwhile, fill a medium bowl with 2 cups of ice and cold water to make an ice bath.

Blanch noodles

Working in batches if necessary, gently add the sweet potato noodles to the boiling water and blanch for 1 to 1.5 minutes — just until they turn slightly more vibrant and begin to soften but remain firm. Do not overcook. Use a slotted spoon or tongs to transfer noodles immediately into the ice bath to stop cooking. Let them chill for 1 minute, then drain thoroughly in a colander and gently pat dry with paper towels to remove excess moisture.

Flavor and finish

In a large mixing bowl, whisk together 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, minced garlic, 1 teaspoon sea salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes. Add the drained sweet potato noodles and toss gently but thoroughly to coat. Taste and adjust seasoning (add up to 1/4 tsp extra salt or 1/2 tablespoon lemon juice if desired).

Serve

Transfer dressed noodles to a serving dish. Sprinkle chopped fresh parsley over the top. Serve immediately at room temperature or slightly chilled as a low-calorie, gluten-free, vegan side. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; toss again before serving if liquid accumulates.