Sweet Potato Vegetarian Noodle Salad

Sweet Potato Vegetarian Noodle Salad

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Sweet Potato Vegetarian Noodle Salad

Discover our Sweet Potato Vegetarian Noodle Salad – fresh and colourful, this is the perfect recipe to serve alone or with some protein for lunch or dinner. Children love the fun noodles and the veggies can be swapped out for whatever your child loves the most.

This recipe was provided by our wonderful Chef Sita at Guardian Springfield Southern Cross Circuit.

Serves 4-6


  • 4 packets sweet potato noodles
  • 2 red capsicums, thinly sliced
  • 2 yellow capsicums, thinly sliced
  • 2 cucumbers (wash, cut the skin from the seeded core, then thinly slice)
  • 3 carrots
  • 3-6 shiitake mushrooms, thinly sliced
  • 3 stalks Spring onion, thinly sliced
  • 2 tablespoons minced garlic


  • 2 cups light soy sauce
  • 1/2 cup sesame oil
  • 3 tablespoons brown sugar
  • 2 tablespoons lime juice


  1. Cook noodles according to packet.
  2. Once cooked, drain and run noodles under cold water to cool completely. Add 1/2 cup sesame oil and mix through the noodles. Set aside.
  3. In a medium or large fry pan or wok, add 1/2 cup sesame oil. Once heated, add in minced garlic and fry until slightly brown in colour then add all your vegetables and fry until slightly cooked.
  4. Add 1 cup of light soy sauce and mix through the vegetables.
  5. Turn off and remove from stove top.
  6. Place cooked noodles into a serving bowl and add the fried vegetables mix everything thoroughly until well combined.


  1. In a small bowl add 1/2 cup light soy, 3 tablespoons brown sugar, 2 tablespoons lime juice and 3 tablespoons sesame oil.
  2. Mix well and taste to see if it needs more sweetness or acidity.
  3. Add spring onions into the noodles and mix best to mix through with your clean washed hands.
  4. Ready to plate up.

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