Sweet Potato Peanut Noodles

I’m thrilled to welcome Brittany Lee as a guest contributor to Zest for Cooking. Originally from Bucks County, PA, Brittany discovered her love for cooking at age 12 after being diagnosed with celiac disease. Learning to cook and bake gluten free alongside her mom sparked a lifelong passion for creating meals from scratch. As a competitive figure skater through her teens, she focused on preparing healthy, nourishing food to fuel her training. Today, she still finds joy in the kitchen, hosting friends for dinner and cooking flavorful, wholesome meals for her family.

Brittany’s love for cooking is deeply rooted not only in her personal health journey but also in the rich food traditions of her Korean heritage. Some of her fondest childhood memories are of sitting at her grandma’s kitchen table, watching her prepare signature dishes like sweet potato noodles tossed in a spicy, vibrant sauce—bright, bold and just the right amount of heat. Inspired by that nostalgic comfort, Brittany puts her own spin on the classic, tossing noodles in a creamy peanut sauce that balances sweet and savory with a touch of gochujang heat and the deep, nutty flavor of toasted sesame oil. She tops it with a crispy fried egg for a little extra indulgence, making it the kind of dish that comes together quickly but delivers a big, satisfying punch of flavor. Perfect for a cozy lunch or an easy weeknight dinner.

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Servings: 2

Ingredients

• 1 packet sweet potato glass noodles I like the Wegmans brand
• 2 tablespoons tamari soy sauce (which is gluten free) or traditional soy sauce (which has gluten)
• 1 tablespoon toasted sesame oil
• 2 tablespoons brown sugar or maple syrup
• 1 tablespoon gochujang or garlic chili paste or to taste
• 2 tablespoons rice wine vinegar
• 1/4 cup creamy peanut butter
• 1 cup shiitake mushrooms thinly sliced into strips
• 1/2 cup bell pepper diced
• 2 Persian cucumbers sliced into thin rounds or diced
• 2 tablespoons finely chopped scallions or chives
• 1 tablespoon sesame seeds for garnish
• squeeze of fresh lime juice optional
• 2 large eggs (cooked sunny side up) optional

Instructions

• Bring a pot of water to a boil for the sweet potato noodles. While the water is boiling, make the peanut sauce. In a small bowl, combine the soy sauce, toasted sesame oil, sugar (or maple syrup), gochujang, rice wine vinegar and creamy peanut butter. Stir until smooth and glossy and set this aside to let the flavors meld. Then sauté the thinly sliced shiitake mushrooms in a splash of sesame oil until tender and golden.
• Once the water is boiling, cook the sweet potato noodles according to the package directions. Keep a close eye on them as the noodles can turn sticky quickly if left too long. Drain and rinse with cold water to stop the cooking. Toss the noodles in the peanut sauce while they’re still slightly warm, coating every strand in the sauce.
• To serve, scatter the sautéed mushrooms, bell pepper, cucumber and scallions over the noodles. Sprinkle on some sesame seeds for garnish and add a splash of fresh lime juice. Top the noodles with pan-fried sunny side up eggs, if you choose. Enjoy the noodles warm or chilled!

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