There’s something irresistibly comforting about a warm plate of Sweet Potato Noodles with Honey Soy Glaze on a crisp fall day. My story with this recipe begins on a chilly autumn evening in Kyoto, Japan, where I stumbled across a tiny street stall serving glossy noodles that shimmered in the light of a paper lantern. The vendor handed me a steaming bowl with a smile. One bite, and I was hooked, the sweet, savory, and slightly smoky flavors instantly felt like home.
When I returned, I spent weeks experimenting in my kitchen, determined to recreate that magical experience with ingredients that felt familiar, seasonal, and nourishing. This version, made with spiralized sweet potatoes and a sticky, tangy honey soy glaze, has quickly become a favorite at Fresh Leaf Rezepte. It’s simple to make, visually gorgeous, and bursting with flavor.
Whether you’re cooking for a quiet night in or adding something special to your weekly rotation, Sweet Potato Noodles with Honey Soy Glaze brings that perfect balance of comfort and excitement to your table.
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Sweet Potato Noodles with Honey Soy Glaze
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Sweet, savory, and slightly smoky, these spiralized sweet potato noodles tossed in a sticky honey soy glaze are the ultimate fall comfort food, quick, vibrant, and full of flavor.
Ingredients
- 2 large sweet potatoes, peeled and spiralized
- 2 tablespoons sesame oil
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon chili flakes (optional)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced
- Crushed peanuts or cashews (optional)
Instructions
- In a small bowl, whisk together honey, soy sauce, rice vinegar, ginger, garlic, and chili flakes if using. Set aside.
- Heat sesame oil in a large skillet or wok over medium heat. Add spiralized sweet potato noodles and sauté for 4–5 minutes until just tender.
- Pour the honey soy glaze over the noodles. Toss gently to coat, allowing the sauce to bubble and thicken for 2–3 minutes.
- Garnish with sesame seeds, sliced green onions, and crushed nuts if desired. Serve immediately while warm and glossy.
Notes
Don’t overcook the sweet potato noodles—they should remain tender-crisp. Use a large pan for easy tossing, and double the sauce if you like extra glaze. Great with tofu, chicken, or a soft-boiled egg for a full meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients for Sweet Potato Noodles with Honey Soy Glaze
These vibrant, veggie-based noodles are easy to pull together with pantry staples. Here’s what you’ll need:
- 2 large sweet potatoes, peeled and spiralized
- 2 tablespoons sesame oil
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 1 teaspoon chili flakes (optional, for a gentle kick)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced
- Crushed peanuts or cashews for extra crunch (optional)
Pro tip: If you don’t have a spiralizer, you can use pre-spiralized sweet potatoes or cut them into thin matchsticks with a knife or mandoline.
Step-by-Step Instructions
Step 1: Prep the glaze
In a small bowl, whisk together the honey, soy sauce, rice vinegar, ginger, and garlic. If you enjoy a bit of heat, sprinkle in the chili flakes too. Set this sauce aside, it’s the flavorful heart of this dish.
Step 2: Cook the noodles
In a large skillet or wok, heat the sesame oil over medium heat. Add the spiralized sweet potato noodles and sauté for 4–5 minutes until just tender. Don’t overcook them; you want them slightly firm, like al dente pasta.
Step 3: Glaze it up
Pour the honey soy mixture over the sweet potato noodles. Toss gently to coat all the strands, letting the sauce bubble and thicken slightly, about 2–3 minutes. It should cling beautifully to the noodles.
Step 4: Garnish and serve
Top with sesame seeds, sliced green onions, and nuts if using. Serve immediately while the glaze is still warm and glossy.
If you’re inspired by bold veggie-forward dinners, this recipe pairs beautifully with dishes like this dense bean salad or the refreshing cucumber avocado soup.
Tips for Sweet Potato Noodle Success
Don’t overcook the noodles
Sweet potato noodles can go from firm to mushy quickly. Keep an eye on them and aim for that perfect tender-crisp bite.
Use a large skillet
This helps you toss everything without breaking the delicate noodles. A wok or large non-stick sauté pan works best.
Double the sauce for meal prep
If you love extra glaze, feel free to double the sauce and drizzle more before serving. It stores well and adds flavor to proteins or rice bowls.
Want a protein boost?
Top your Sweet Potato Noodles with glazed tofu, shredded rotisserie chicken, or a soft-boiled egg. It also pairs wonderfully with our crispy hot honey feta chicken for a satisfying plate.
Variations to Try
Make it gluten-free
Use tamari instead of soy sauce, and always check the labels on vinegar and honey to confirm they’re certified gluten-free.
Add a crunchy topping
Mix up a quick peanut streusel topping with crushed nuts, a sprinkle of coconut sugar, and a touch of sesame oil. Toast in a dry skillet and sprinkle over the dish just before serving.
Spice it differently
Add a spoonful of gochujang for a Korean kick, or swap chili flakes for Sriracha to bring deeper heat. For something more aromatic, stir in a few Thai basil leaves at the end.
Meal prep magic
This dish keeps beautifully and tastes even better the next day. If you’re a fan of sweet-savory combinations, it works great as a cold noodle salad or side dish.
You can even turn it into a full meal by serving alongside Mexican street tacos or this easy zucchini with pasta and tomatoes for a veggie-packed spread.
Storage & Reheating
Sweet Potato Noodles with Honey Soy Glaze store well in the fridge for up to 3 days in an airtight container. The glaze thickens as it cools, which makes leftovers even more flavorful.
To reheat:
- Gently warm in a skillet over medium-low heat with a splash of water or sesame oil to loosen the sauce.
- Avoid microwaving too long, which can make the noodles soggy.
These noodles also make a terrific lunchbox option or a quick weeknight dinner when paired with this Greek honey mustard roast chicken.
FAQs
What can I use instead of soy sauce?
You can substitute soy sauce with tamari (for gluten-free) or coconut aminos, which offer a similar umami flavor with less sodium.
Can I bake the sweet potato noodles instead?
Yes, toss them with a little oil and roast at 400°F for 10–12 minutes. Then toss with the honey soy glaze right before serving.
Do these noodles freeze well?
Not really. Sweet potato noodles tend to lose their texture after freezing. For best results, enjoy fresh or refrigerate for up to 3 days.
Can I add protein to make it a full meal?
Absolutely. Add grilled chicken, baked tofu, or a soft-boiled egg on top. They all complement the glaze perfectly. Try it with our one-pan chicken and chorizo for a heartier combo.
Final Thoughts
Sweet Potato Noodles with Honey Soy Glaze bring together wholesome ingredients, simple prep, and unbeatable flavor. It’s the kind of dish that invites creativity, you can serve it warm or chilled, topped with protein or eaten solo, spiced up or mellowed down.
Whether you’re craving something light and nutritious or just need a new way to enjoy fall vegetables, this recipe delivers every time. It’s comfort food, modernized, and made with the same passion that fills every Fresh Leaf kitchen.
If you’re looking for more cozy seasonal inspiration, don’t miss our viral sweet potato bowl or the always-popular pumpkin hummus with pita chips.