asian sweet potato noodles recipe with chicken and vegetables Asian Sweet Potato Noodles Recipe With Chicken and Veggies

Discover the vibrant flavors of Asia with this delicious Asian sweet potato noodles recipe with chicken and vegetables. Perfect for a quick weeknight dinner or a weekend treat, this dish combines the natural sweetness of sweet potato noodles with tender chicken and a medley of fresh vegetables.

It’s a wholesome meal that’s both gluten-free and packed with nutrients, making it ideal for those looking to enjoy something healthy without compromising on taste.

The sauce, infused with soy, garlic, and a hint of sesame, brings all the ingredients together in a harmonious blend. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and adaptable.

Plus, it’s a fantastic way to introduce more vegetables into your diet in a fun and tasty way. Let’s dive in and create a mouthwatering Asian-inspired meal that will soon become a family favorite!

Why You’ll Love This Recipe

This Asian sweet potato noodle dish stands out because it’s nutrient-dense and full of flavor. Sweet potato noodles offer a naturally gluten-free alternative to traditional pasta, delivering a slightly sweet and chewy texture that pairs beautifully with savory chicken and crisp vegetables.

The recipe is incredibly versatile — you can easily swap in your favorite veggies or adjust the protein to suit your preferences. It’s also a one-pan wonder, meaning less cleanup and more time to enjoy your meal.

Additionally, the balanced combination of protein, fiber, and vitamins makes it a wholesome choice that supports your health goals.

If you enjoy Asian cuisine or are looking for a new way to enjoy noodles, this recipe checks all the boxes for a satisfying, nutritious, and tasty meal.

Ingredients

• 8 oz sweet potato noodles (spiralized sweet potatoes or store-bought)
• 2 tbsp vegetable oil or sesame oil
• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 medium red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 medium carrot, julienned
• 3 green onions, sliced
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp chili flakes (optional for heat)
• 1 tbsp toasted sesame seeds (for garnish)
• Fresh cilantro for garnish (optional)

Equipment

• Large skillet or wok
• Medium bowl
• Sharp knife and cutting board
• Measuring spoons and cups
• Spatula or wooden spoon
• Colander or strainer

Instructions

1. Prepare the sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), and chili flakes if using. Set aside to let the flavors meld.
2. Cook the chicken: Heat 1 tablespoon of vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
3. Sauté aromatics: In the same pan, add the remaining 1 tablespoon of oil. Toss in the minced garlic and grated ginger and sauté for 30 seconds until fragrant.
4. Add vegetables: Add the red bell pepper, snap peas, and carrot to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp but still vibrant.
5. Cook sweet potato noodles: Push the vegetables to the side of the pan and add the sweet potato noodles. Stir-fry for 3-5 minutes, allowing the noodles to soften but not become mushy. If the noodles start sticking, add a splash of water to loosen them.
6. Combine: Return the cooked chicken to the pan and pour the sauce over everything. Toss thoroughly to coat the noodles, chicken, and vegetables in the sauce. Cook for another 2 minutes until everything is heated through.
7. Finish and serve: Remove from heat and sprinkle sliced green onions and toasted sesame seeds on top. Garnish with fresh cilantro if desired. Serve immediately for the best texture and flavor.

Tips & Variations

For best results, use fresh sweet potato noodles or make your own with a spiralizer. Avoid overcooking to keep them firm and flavorful.

• Swap chicken for tofu or shrimp to suit dietary preferences.
• Add other vegetables like mushrooms, broccoli, or baby corn for more variety.
• For a spicy kick, drizzle with Sriracha or add more chili flakes.
• Use tamari if you want a gluten-free soy sauce alternative.
• Double the sauce ingredients if you prefer a saucier dish.

Nutrition Facts

Serving Suggestions

This dish pairs wonderfully with a light Asian-style cucumber salad or steamed edamame on the side. For a heartier meal, serve with a bowl of miso soup or some freshly steamed jasmine rice.

Complement your meal with a chilled glass of green tea or a crisp light beer to balance the savory and sweet flavors. Leftovers can be stored in an airtight container and reheated gently in a skillet or microwave.

Conclusion

This Asian sweet potato noodles recipe with chicken and vegetables is a perfect blend of health, flavor, and convenience. The naturally gluten-free noodles combined with lean protein and fresh veggies offer a balanced meal that’s both satisfying and vibrant.

Whether you’re looking to spice up your dinner routine or impress guests with an easy yet impressive dish, this recipe delivers.

Its adaptability means you can customize it to your liking while enjoying the authentic taste of Asian-inspired cooking at home. For more inspiring recipes, explore our Asian Vegetarian Main Course Recipes for Every Meal or try our Chicken and Roasted Veg Recipes for Easy Healthy Meals.

And if you love experimenting with spices, don’t miss the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a flavorful boost.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Asian Sweet Potato Noodles with Chicken and Vegetables”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and healthy stir-fry featuring tender chicken, crisp vegetables, and gluten-free sweet potato noodles tossed in a savory Asian sauce. Perfect for a quick weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT15M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“8 oz sweet potato noodles”, “2 tbsp vegetable oil”, “1 lb boneless, skinless chicken breast, thinly sliced”, “1 red bell pepper, thinly sliced”, “1 cup snap peas, trimmed”, “2 cloves garlic, minced”, “1 tbsp fresh ginger, grated”, “3 green onions, sliced”, “3 tbsp soy sauce”, “1 tbsp sesame oil”, “1 tbsp honey”, “1 tsp chili flakes (optional)”, “1 tbsp toasted sesame seeds”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook sweet potato noodles according to package instructions, then drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat vegetable oil in a large pan over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Add chicken slices and cook until browned and cooked through, about 5-6 minutes.”}, {“@type”: “HowToStep”, “text”: “Add garlic, ginger, bell pepper, and snap peas; stir-fry for 3-4 minutes until vegetables are crisp-tender.”}, {“@type”: “HowToStep”, “text”: “In a small bowl, mix soy sauce, sesame oil, honey, and chili flakes.”}, {“@type”: “HowToStep”, “text”: “Add cooked noodles and sauce to the pan; toss to combine and heat through for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and garnish with green onions and toasted sesame seeds before serving.”}], “nutrition”: {“calories”: “380 kcal”, “proteinContent”: “35 g”, “fatContent”: “10 g”, “carbohydrateContent”: “35 g”}}