Yam Noodles with Miso-Mustard Sauce

I saw this recipe on one of my favorite new blogs - www.thisrawsomeveganlife.com and had to see if raw sweet potatoes actually held any power in the kitchen.

They do! This recipe reminds me of a lighter variation of pad thai with a delicate balance of flavors – sweet and pungent, soft and crunchy. It’s creamy with a slight bite from the mustard, but there’s no feeling of heavinesss in your belly after this meal! I made this recipe for the culinary class I’m assisting at Thrive and everyone enjoyed.




It's a super easy recipe if...you have a spiralizer. You can purchase on Amazon right now for like $22 bucks or something - a steal I say! Check it out here. I highly suggest investing in one - you can pretty much make veggie noodles out of just about anything!



The key to noodles that resemble 'the real thing' is soaking them and or letting them sit out at room temperature before serving. I prefer to soak mine in the fridge overnight and then let them sit out on the counter for about an hour before serving, but play around with what you like best. Some people don’t mind a crunchy noodle. Me? I like them to be soft and squiggly just like the spaghetti noodles of my childhood – enjoy!

Makes 2-3 Large Servings or 5-7 Side Servings:

Noodles: 3 large yams (sweet potato) 1/4 c. coconut aminos 1/4 c. olive oil 1 T. lemon juice 1/4 t. salt

Sauce: 3 T. miso 2 1/2 T. stone ground mustard 2 T. honey (you can substitute with maple syrup or agave nectar) 2 dates, pitted 1/4 c. nut milk or water 1 T. fresh-squeezed lemon juice 3 chopped garlic cloves

Toppings: Beets and Zucchini, dehydrated or roasted Cucumber Hemp or Sunflower Seeds Raisins or other unsulphured, no sugar-added dried fruit

To make the noodles - slice the yam on a spiral slicer. Mix with coconut aminos, olive oil, lemon and salt in large bowl - allow to marinate 1 hr - overnight (overnight is best otherwise the noodles will have crunchier texture vs. soft like noodles!)

To make the sauce - blend all ingredients together in a high-power blender. Add nut milk/water until smooth and creamy. Pour the desired amount of sauce onto the noodles and massage in. Let sit for 1 hour on the counter to allow noodles to absorb sauce and further soften before serving. I topped the noodles with chopped avocado, cucumber, dehydrated beet and zucchini chips, raisins, and hemp seeds – yum!!!

Note: A cooked alternative is to sauté the marinated noodles to just tender but not mushy – I haven’t tried this yet so not sure on exact time, but I would imagine 5-10 minutes max! I would stir in the sauce at the very end just to get it slightly warmed – sounds good; let me know if you try it!

RecipesJamie Wagener