Purple Potato Noodle Perfection

 

These purple noodles are everything!!!  My husband and I get real excited for the farmer’s market each each because we always discover something meal-sprational.  We went this last Saturday and found these purple sweet potato noodles at a stand in  Lyndale Farmer’s Market Annex.   There was no sign and the plastic bag they came in has no label, so I can’t tell you who they are but I can tell you they were set up on X4 on this map and have a produce and noodle stand.  They are family owned and so so sweet, they will hand you samples of these noodles in cups before you even ask.

They have several different flavors of “noodles” like sweet carrot, spinach, and our new favorite, purple sweet potato.   For ten dollars, you can get a plastic bag of them that can feed 4.

Last night, I cooked them up with some veggies, tempeh, and ginger broth and it was soooooo gooooood!  If you like healthy delicious colorful things in your mouth, read on for the recipe.

Purple Potato Noodles in Ginger Broth (for 2)

1/2 bag Purple Sweet Potato Noodles

1/2 Yellow Onion

1 Bunch Asparagus

1/2 Cup White Mushrooms

5 Carrots

2 Cloves Garlic

4 Tablespoons Squeeze Ginger 

1/2 Cup Broth- I used Vegetable but you could use bone, chicken, etc

4 Teaspoons Fish Sauce

2 Teaspoons Soy Sauce or Tamari

1 Small Lemon

1 Small Lime

4 Tablespoons Olive Oil

1/4 Cup Chopped Cilantro

  1. Slice your onion, mince your garlic, and cut the rest of your veggies.  I cut my asparagus stalks into 3 pieces and my carrots into matchsticks.
  2. Sautee everything above with olive oil in a deep skillet for 5 minutes then add ginger, broth, fish sauce, soy or tamari, lemon juice and lime juice.   Let vegetables cook and soften for another five minutes.  You can also season with salt and pepper for more flavor.  I also added already cooked tempeh to my recipe here for a little extra friendly protein.
  3. Add sweet potato noodles to pan.  These cook very quickly, so if you like your vegetables well done, wait a bit longer since they cook in about five minutes.
  4. Stir everything together so the noodles soak in the sauce.
  5. Serve and top with cilantro.

Boom!  this took me about 30 minutes in total- prep to finish – a total I have no time, quick Monday dinner!

Do you have any gems from the farmers market you want to share?  I would love to hear you favorite things from there and what you like to do with them!

Like food? I’m obsessed.  I have a few more recipes if you are looking for more on my personal blog.

Smoothie Bowl Recipe

Hearts of Palm Tacos with Cilantro Coleslaw

 

Easy Healthy Lettuce Wraps for Quick Dinners

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Angela Divine Photography is a Minneapolis  personal brand photographer and wedding photographer. Her magical approach to photography is for creative and caring brides and business owners who want to stand out from the crowd. She serves Minneapolis, St. Paul, Minnesota, and loves to travel worldwide.

Angela Divine Photography

angeladivinephotography@gmail.com

612-978-1085

77 13th Ave NE

Minneapolis, MN 55413

 

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