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Recipes » Main Dish » Sweet Potato Noodle Bowl
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16 oz sweet potato glass noodles

2 cups chopped kale or spinach

1 lime

6 cups mixed mushrooms, diced

2 Tbsp white wine or low-sodium vegetable broth

3 cloves garlic, crushed

2 cups frozen shelled edamame

2 cups shredded purple cabbage

2 cups shredded savoy cabbage

2 cups julienned carrots

Sprouts or microgreens (optional)


¼ cup tamari or low-sodium soy sauce

½ cup low-sodium vegetable broth

3 Tbsp apple cider vinegar

1 Tbsp sriracha sauce

3 Tbsp maple syrup or date paste

6 cloves garlic, crushed

1 Tbsp tapioca or cornstarch

1 In a small bowl, whisk all the Asian Teriyaki Sauce ingredients to combine.

2 Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 5–6 minutes). Rinse in cold water and drain.

3 In a large bowl, combine the noodles with 2 tablespoons of the prepared Teriyaki Sauce.

4 In a large skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes).

5 Add greens and the remaining sauce, and sautée for 5 minutes or until slightly wilted.

6 Squeeze the juice of the lime over the noodles and stir well.

7 In a separate skillet, sauté mushrooms with wine and garlic for 5 minutes.

8 Put the frozen shelled edamame in a saucepan and add enough water to cover. Bring to a boil and cook for 5 minutes. Drain.

9 Place the noodles with the greens in a bowl. Top with cabbage, carrots, sautéed mushrooms, cooked edamame, and pea shoots (if using).

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