What if I don’t have a spiralizer?

A spiralizer, Kitchen aid attachment, or julienne peeler are what you need to make veggie noodles. Handheld julienne peelers look sort of like potato peelers, but with teeth that shave the veggie into long, thin strips – like noodles. These handheld peelers are easy to use, even easier to store, and their results are almost identical to actual spiralizers.

What if I don’t like basil?

Oregano is our preferred substitute for someone who doesn’t like the taste of basil. Mint leaves will add an unexpectedly delightful flavor to the dish, but you may want to start with less and gradually add more until the taste is satisfactory. If you’d prefer to skip the herbs and opt for a milder flavor overall, try kale or spinach instead.

How do I know when the noodles are done?

The potatoes should still hold their shape. You don’t want them to be entirely soft and mushy like a baked sweet potato. If you test a noodle and it’s still crunchy but tender and easy to bite through, then the noodles are done.

Sweet potato noodles with chili and fresh basil

Print Recipe

A low-hassle and scrumptious veggie recipe that you’ll be reaching for again and again. You can easily adapt this to whatever herbs and vegetables you have on hand.

Author: LINDSAY DELK
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 2 servings 1x
Category: Main meals
Cuisine: Healthy /vegetarian

Ingredients

Scale

- 1 Small sweet potato per person /1 big one for two

- 1 white onion

- 3 garlic cloves

- 1 carrot

- 3 garlic scallions

- A bunch of fresh basil

- 2 tablespoons olive oil

- Approx. 1 teaspoon salt per two potatoes (or to taste)

- ½ teaspoon freshly cracked black pepper (or to taste)

- ½ teaspoon chili flakes (optional)

Instructions

1. Peel and rinse the sweet potatoes, then cut them into noodles with your Julienne peeler or spiralizer. Set the noodles aside. It may be easier to combine the noodles with the salt, pepper, and chili flakes outside of the pan if you are working with a lot of noodles.
2. Peel the onion and slice into thin petals.
3. Peel and rinse the carrot, cut longways, and then slice thinly.
4. Peel and mince the garlic cloves.
5. Remove the outer layers of the scallions, then chop finely.
6. Remove any wilted leaves and stems from the basil, then chop very finely — almost to a paste.
7. Heat the olive oil in a large pan or skillet over medium heat. Add the garlic and onion, sauteing until fragrant and golden.
8. Add the carrot and continue cooking until the onion starts to brown and the carrot starts to soften — about two minutes.
9. Dump in the noodles and seasonings and mix until thoroughly combined with the carrot, onion, and garlic. Cook for 10-12 minutes, stirring occasionally, until the noodles are slightly softened but still a bit crunchy. You may need to reduce the heat to medium-low if you find that the noodles and veggies are scorching or burning.
10. Stir in the scallions and basil. Cook for one more minute — the basil should wilt.
11. Remove from heat and top with freshly-grated parmesan or asiago cheese if desired. Serve hot.

Notes

This recipe is a healthy and delicious alternative to regular pasta. The noodles can be cut in advance and stored raw and refrigerated until you are ready to use them. If you don’t have or don’t like sweet potatoes, try carrots, zucchini, or squash.

Find it online: https://livelytable.com/sweet-potato-noodles-with-chili-and-fresh-basil/