Sweet Potato Sesame Noodle Bowl

I like me some Asian food, yep yep yep. Whether it’s traditional or lazy American style, I like to try my hand at all kinds of recipes from Korean to Chinese to Japanese to Filipino (haven’t tried Thai or Indian yet believe it or not). Today I tried out a brand new recipe and I’m sharing it with you. This recipe was adapted from Real Food Diet supporter Diana Keuilian’s Chinese Noodle Bowl.

veggie noodle bowl

  • 4 boneless country ribs or however many it will take to give you about a pound of meat.
  • 1 tsp Chinese 5-spice powder
  • sea salt to taste
  • black pepper to taste
  • 1 1/2 inch fresh ginger, peeled & minced
  • 2 cloves elephant garlic, minced
  • 1 green onion, minced
  • 3 green onions, thinly sliced
  • sesame oil
  • 1 orange bell pepper, thinly sliced
  • 1 tbsp low sodium soy sauce
  • 4 small sweet potatoes run through a spiral slicer (you need about 3 1/2 cups of “noodles”)


  1. Mince ginger, garlic, and green onion. Add half of ginger and garlic and all of the minced green onion to a shallow bowl. Add Chinese 5-spice powder, salt and pepper to taste, and 1 1/2 teaspoons of sesame oil to bowl. Mix well.
  2. Heat oven to 375 F. Roll country ribs in mixture. Add 1/2 teaspoon sesame oil to cast iron skillet. Add ribs. Brown on all sides before moving to oven and backing for 20-30 minutes until done.
  3. While meat is baking, peel your sweet potatoes and chop off the very end pieces. Run through spiral slicer to create angel-hair noodles. Set aside.
  4. Slice your remaining green onions and bell pepper.
  5. In a soup pot add 1 tbsp sesame oil over medium-high heat. Add in the rest of the garlic, ginger, green onions, and bell pepper. Cook for 8 minutes. Add the broth and soy sauce. Reduce heat to medium-low.
  6. Add in your sweet potato noodles and simmer on medium-low for 10 minutes or until your noodles reach the desired doneness.
  7. Add to shallow bowl and top with sliced country ribs and some more green onion.

If you want, you can actually brown your ribs and set aside until you get your soup base going and then you can add in to finish cooking the meat. You then just add the noodles when your meat is nearly cooked.

This took me 45 minutes to prep and there was about an hour of cook time. This makes about 5 servings. The original nutritional information shows this as having about 199 calories. I swapped out ground pork meatballs for the country ribs and substituted soy sauce where they wanted you to use coconut aminos. I also traded zucchini noodles for sweet potato noodles. Oh, I forgot to pick up baby bok choy, so I didn’t have that. But if you’d like it, add three thinly sliced baby bok choy after sauteing your onions, ginger, garlic, and pepper for about 4 minutes.

This was really, really good. Both my grandfather and I had two helpings. This is diet friendly.

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