Easy Weeknight Dinners // Un-Recipe No. 26:
Sweet Potato Noodle Bowl
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Asian-fusion noodle bowl recipe made from low-calorie sweet potato noodles, silken tofu, radish ceviche and garnished with cilantro and soy sauce. Pin this post.
1 Package of Sweet Potato Noodles
1 Tbs. Sesame Oil (or any vegetable oil)
1 Packet of Candy’s Seasoning (or similar seasoning of sesame seed, lemon grass, garlic and ginger)
1 Package of Silken Tofu
½ Cup Lime Juice
2 Tbs. Hoisin Sauce
2 Tbs. Huy Fong Chili Sauce
1 Batch of Homemade Radish Ceviche
Drizzle of Soy Sauce
½ Bunch Cilantro, Chopped
Boil the sweet potato noodles in a pot of water for a few minutes until tender (or follow directions on the package). Remove from heat and coat with a little sesame oil. Add ⅓ of a packet of Candy’s Seasonings or packet of similar seasoning. You can also made your own seasoning with toasted sesame seeds, garlic powder, ginger powder and dried lemongrass.
Microwave the silken tofu for a few minutes in a small bowl with a marinade of lime juice, hoisin sauce and chili sauce.
Serve in individual bowls; place a serving of noodles alongside a scoop of radish ceviche and a scoop of marinated tofu into each bowl. Sprinkle with additional seasoning, a drizzle of soy sauce and a garnish of cilantro. Eat with chopsticks.