Sweet potato noodles can mean two different things: Korean glass noodles made from sweet potato starch, or fresh sweet potatoes cut into noodle-like strands with a spiralizer or julienne tool. This recipe uses the second method—fresh sweet potatoes spiralized into vegetable noodles, then cooked with garlic and kale.
What are fresh sweet potato noodles?
Fresh sweet potato noodles are thin strands cut directly from a raw sweet potato. Unlike Korean dangmyeon, which is made from sweet potato starch and sold as dried translucent noodles, spiralized sweet potato noodles keep the flavor, color and texture of the whole vegetable.
How to make sweet potato noodles at home
The easiest method is a Vegetable Spiralizer, which creates long noodle-style strands. For shorter, matchstick-style strips, a Stainless Steel Julienne Peeler is another option. You can compare more compact tools in our Julienne Peelers collection.
Tips for better sweet potato noodles
- Choose a firm, relatively straight sweet potato that fits comfortably in your spiralizer.
- Peel it first if you prefer a smoother finished texture.
- Cook the strands briefly so they soften without turning mushy.
- Use a wide skillet so the noodles have room to cook evenly.
Sweet Potato Noodles with Garlic & Kale
Ingredients
- 2 medium sweet potatoes, peeled and spiralized
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 4 cups kale, stems removed and leaves chopped
- Salt and pepper to taste
- Red pepper flakes, optional
- Grated Parmesan, optional
Instructions
- Prepare the noodles: Peel the sweet potatoes and cut them into noodle-style strands with a spiralizer. If you prefer shorter strips, use a julienne peeler.
- Cook the sweet potato: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the noodles and cook for about 5–7 minutes, tossing occasionally, until tender but still holding their shape. Transfer to a plate.
- Cook the garlic and kale: Add the remaining olive oil to the skillet. Cook the garlic briefly until fragrant, then add the kale and sauté until wilted and tender.
- Combine: Return the sweet potato noodles to the skillet, toss with the garlic and kale, and season with salt, pepper and red pepper flakes if desired.
- Serve: Divide between plates and add Parmesan if desired.
Spiralizer vs. Julienne Peeler for Sweet Potatoes
A spiralizer is usually the better choice when you want long, curved strands that resemble noodles. A julienne peeler produces shorter, straighter strips and requires less setup. For other slicing styles, browse our Vegetable Slicers & Mandolines.
Frequently Asked Questions
Are fresh spiralized sweet potato noodles the same as Korean glass noodles?
No. Korean sweet potato glass noodles are made from sweet potato starch. Fresh spiralized noodles are cut directly from the whole vegetable.
Can I make sweet potato noodles without a spiralizer?
Yes. A julienne peeler can make thin strips, although the shape will be straighter and usually shorter than spiralized noodles.
How do I keep sweet potato noodles from becoming mushy?
Cook them only until tender and avoid overcrowding the pan. Their exact cooking time depends on strand thickness and the size of the batch.
Can I prepare them ahead of time?
You can spiralize the sweet potato in advance and refrigerate the raw strands in a covered container, then cook them shortly before serving for the best texture.
