Creamy Vegan Miso Sauce Sweet Potato Noodles (GF)

Creamy Vegan Miso Sauce Sweet Potato Noodles

These Creamy Vegan Miso Sauce Sweet Potato Noodles were inspired by this pasta dish I made the other day. 

You can make these Sweet Potato Noodles (swoodles!) with a spiraliser or just by cutting sweet potatoes into thin strips. I thought sweet potato noodles would get soggy when cooking but was pleasantly surprised to find that when fried they retain their shape very well, as well as becoming slightly crispy – delicious!

Creamy Vegan Miso Sauce Sweet Potato Noodles

I experimented with various ways to make a creamy pasta sauce that’s vegan and dairy-free and finally came up with this 4-ingredient sauce made with white misomirin (sweet Japanese rice wine – you can substitute with sugar), almond milk (you can substitute for another kind of milk eg. soy milk, but I find almond milk has the mildest flavour so works well in this sauce without overpowering the other flavours) and soy sauce.

And you can enjoy this sauce even if you’re not vegan or lactose-intolerant – think of it as an interesting, healthier and lighter alternative to carbonara sauce. Also, if you’re not vegan/vegetarian, this dish goes really well with chicken – add some diced chicken breast or thigh meat. I’ve used shiitake mushrooms for this recipe, but you can add any other vegetables you want!

Try out this super simple recipe if you’re stuck in a food rut and are looking for new ideas for a quick lunch or dinner!

For the sauce, I like to use this Clearspring Sweet White Miso which you can buy in most supermarkets/health stores.

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Creamy Vegan Miso Sauce Sweet Potato Noodles (GF)
Serves 2
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  1. 2 sweet potatoes, cut into noodle-shaped thin strips
  2. 2 tablespoons vegetable/olive oil
  3. 1 leek, finely sliced
For the sauce
  1. 2 tablespoons sweet white miso (ensure gluten-free if necessary)
  2. 1 tablespoon mirin (or 1/2 tablespoon sugar)
  3. 1/2 cup unsweetened almond milk
  4. 1 tablespoon soy sauce (or tamari if gluten-free)
  1. Heat oil in frying pan and add leeks once the oil is hot – fry until they’re soft and brown
  2. Add the sweet potato and cook it, stirring frequently, until its soft but firm and slightly crispy on the edges – this should take about 15-20 minutes
  3. Meanwhile, add all the ingredients for the sauce to a small bowl and mix well
  4. Once the sweet potato has cooked, add the sauce and mix well – add more almond milk if it’s looking too dry
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