Miso Coriander Stir-Fry made with Sweet Potato Noodles is a fast and hearty weeknight meal made in under 30 minutes.
As the sun rises over and peeks through the corners of a quiet San Francisco morning, I sit in a cozy chair by the window, taking a moment to look back on a beautiful summer. With summer travels always ending as quickly as they start, I wish I could have spent one more day in the seaside town of San Sebastian, listening to the rolling ocean waves, reclining in the warm sand while watching the families frolicking near the tide, and chatting over stir-fry with my sister in Borough Market.
Grasping to a moment of the past summer, this stir-fry fills that desire. It is a recipe inspired by one I had many times over in Borough Market at Wok It. Sweet potato noodles mingle amongst crispy, sautéed veggies and is tossed in a delicious miso coriander dressing. Now all that is missing is a warm cup of Monmouth coffee on a cold London morning. But I guess a cup of coffee on a cold San Francisco day will do just as well. Till next time...
** Ok, so I know it looks like a lot of ingredients but please, please use the veggies you have in your fridge! Substitute as many ingredients as you'd like - just be sure to have the same ingredients for the dressing and the sweet potato -- this makes the recipe. **
Serves: A lot (5-7)
Prep Time: 10 minutes | Cool Time: 20 minutes
Ingredients for the Stir-Fry:
-1 sweet potato
- 1 zucchini
- 1/2 shredded red cabbage
- 1 cup shredded carrots
- 1 cup beansprouts
- 3 garlic cloves (thinly chopped)
- 1 small eggplant (cut into tiny cubes)
- 1/2 cup mushrooms (thinly sliced)
- 1 bell pepper (cut into strips)
- 1 cup sugar-snap peas (or any peas)
- handful of cherry tomatoes
- 3 tablespoons sesame oil (or olive oil)
Ingredients for the Miso Coriander Dressing:
- 2 teaspoons sesame oil
- 3/4 cup fresh cilantro
- 1/2 inch fresh ginger
- juice of 1 small lime
- 1/2 cup green onions
- 1 teaspoon dark miso (or 2 teaspoons lighter miso)
- 4 tablespoons water
Start by making the stir-fry. In a large saucepan on medium heat, warm the sesame oil and garlic. Then toss in the cubed eggplant and let this cook for about 10 minutes. Add up to ¼ cup of water to the sautéing eggplant so that it doesn’t stick to the pan.
Heat a pot of water until boiling and blanch (toss into the boiling water) the spiralized sweet potato noodles, zucchini noodles, and snap peas for 1 minute. If you don’t own a spiralizer, simply use a potato peeler and peel both into thin strips – this will work just as well. Drain the blanched veggies and toss them into the eggplant mixture. Add in the shredded cabbage, carrots, mushrooms and bell peppers too. Cook for another 10 minutes, stirring every few minutes.
To make the dressing, simply blend all the ingredients into a blender/food processor and pour into the stir-fry. Top with cilantro, green onions, cherry tomatoes, bean sprouts, and enjoy!
So, What Do You Think?
Have you guys tried a noodle-less stir-fry before? The sweet potatoes and zucchini noodles give the meal substance and density, without the heaviness of actual noodles. So it's very light on the stomach.
And if you give it a try let me know how it goes! Leave a comment and tell me what you think. Your notes always help me improve the recipes and articles for you. I appreciate hearing what you guys would like to see more of - more recipes, lifestyle posts, photography advice - shoot me a message so I can get started!
I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations!
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Lots of love from the west coast,