Who doesn’t love teriyaki noodles? Our team sure does — and sometimes you may want a way to enjoy some noodles, gluten-free and without all the added sugar that is normally in teriyaki sauce! 

How is this dish lower in sugar and gluten-free? Well, there are a few ingredients that are swapped out from your normal teriyaki noodle recipe! 

First, the noodles are made from sweet potatoes — you can find these sweet potato noodles online, or check your nearest health foods store or Asian grocery store. MaryRuth personally likes to use Assi Sweet Potato Noodles, which you can easily purchase on Amazon!

For the teriyaki sauce, this recipe opts for alternatives to normal teriyaki sauce, such as using a teriyaki version of coconut aminos. Coconut aminos are a fermented product that is typically soy, wheat, and gluten-free, as well as lower and sugar!

Not only is this entire dish gluten-free, but also vegan, and simply delicious! It’s fairly straightforward to make, and you can add whatever toppings you’d like to make it yours, since we all have our own preferences. (For example, MaryRuth’s husband David loves having these noodles with air-fried cabbage!). 

MaryRuth cooks these noodles in a wok, but if you don’t have one — don’t worry! You can also use a large pan to make these.

These noodles can stay in the fridge for two to three days, so enjoy your leftovers!

Gluten-Free Teriyaki Sweet Potato Noodles Recipe

Ingredients

• Sweet Potato Noodles
• Toasted Sesame Seeds
• Coconut Aminos Teriyaki Sauce
• Roasted Sesame Oil
• Monk Fruit Maple Syrup
• Salt & Pepper
• Garlic Powder
• Ground Ginger
• Vegetables of your choice

Instructions

1. First, cook and drain your noodles according to the package. Tip: Don’t rinse the noodles so the flavor stays, but don’t let them sit too long — they’ll turn into a huge ball of starch. 
2. Put cooked noodles into a pan and add teriyaki coconut aminos. These coconut aminos make a fermented coconut sauce that is soy-free, gluten-free, and very healthy! 
3. Turn the heat up to let the pan start getting really hot.
4. As the pan gets hotter, add sesame oil, a splash of monk fruit maple syrup, sesame seeds, salt and pepper (try fresh cracked black pepper for a lot of kick!), garlic powder, and ground ginger. 
5. Keep stirring — the sauce will become thicker as you cook. Serve as is or add veggies of your choice (MaryRuth & David love air fried cabbage!)
6. Enjoy & store up to a few days in the fridge.

If you want to see MaryRuth in action making this recipe, watch here on Instagram!

We hope you enjoy this meal, and please feel free to share and tag us on Instagram at @maryruthorganics if you make these delicious teriyaki sweet potato noodles!

MaryRuth and MaryRuth’s® are not affiliated with any of these products; this is not an ad.

Teriyaki Sweet Potato Stir Fry Noodles Recipe

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Category

Pasta

Who doesn’t love teriyaki noodles? Our team sure does — and sometimes you may want a way to enjoy some noodles, gluten-free and without all the added sugar that is normally in teriyaki sauce!

How is this dish lower in sugar and gluten-free? Well, there are a few ingredients that are swapped out from your normal teriyaki noodle recipe!

First, the noodles are made from sweet potatoes — you can find these sweet potato noodles online, or check your nearest health foods store or Asian grocery store. MaryRuth personally likes to use Assi Sweet Potato Noodles, which you can easily purchase on Amazon!

For the teriyaki sauce, this recipe opts for alternatives to normal teriyaki sauce, such as using a teriyaki version of coconut aminos. Coconut aminos are a fermented product that is typically soy, wheat, and gluten-free, as well as lower and sugar!

Not only is this entire dish gluten-free, but also vegan, and simply delicious! It’s fairly straightforward to make, and you can add whatever toppings you’d like to make it yours, since we all have our own preferences. (For example, MaryRuth’s husband David loves having these noodles with air-fried cabbage!).

MaryRuth cooks these noodles in a wok, but if you don’t have one — don’t worry! You can also use a large pan to make these.

These noodles can stay in the fridge for two to three days, so enjoy your leftovers!

Author:

MaryRuth Ghiyam

Ingredients

• Sweet Potato Noodles

• Toasted Sesame Seeds

• Coconut Aminos Teriyaki Sauce

• Roasted Sesame Oil

• Monk Fruit Maple Syrup

• Salt & Pepper

• Garlic Powder

• Ground Ginger

• Vegetables of your choice

Directions

1. First, cook and drain your noodles according to the package. Tip: Don’t rinse the noodles so the flavor stays, but don’t let them sit too long — they’ll turn into a huge ball of starch. 

2. Put cooked noodles into a pan and add teriyaki coconut aminos. These coconut aminos make a fermented coconut sauce that is soy-free, gluten-free, and very healthy! 

3. As the pan gets hotter, add sesame oil, a splash of monk fruit maple syrup, sesame seeds, salt and pepper (try fresh cracked black pepper for a lot of kick!), garlic powder, and ground ginger.

4. Keep stirring — the sauce will become thicker as you cook. Serve as is or add veggies of your choice (MaryRuth & David love air fried cabbage!)

5. Enjoy & store up to a few days in the fridge.