30 minute sesame black pepper noodles with crispy sweet potatoes
The week I created this noodles I thought many a time I might fulfill my lifelong dream of flipping a table.
I did not flip a table. I instead tossed some noodles.
Three recipes went wrong in one day, and if nothing else spirals me into a jittery, loud mass of human anxiety, its wasting food. I often preserve what I can, but sometimes that’s simply not possible. The night of, we succumbed to Whole Foods for a buffet dinner, which I never really object to, I just wish I could’ve set something yummy on the table instead.
But, you know, flops and bops come with the territory of recipe development. Some just simply suck. Whether a food guru or no, tough times come for easy standbys, which is where these 30 Minute Sesame Black Pepper Noodles take center stage. Simple, and simply foolproof, not to mention with a full array of Asian-inspired flavor and many modes of customizing their serving for whatever craving may hit.
Noods Worth Sending
Rough day, busy day, lazy day, whatever the case – noodles. Trust me, the meditative quality of cooking really shines with this seamless dish, and you’ll come out the other end at least satisfied that you managed to make yourself some food. Which, sometimes, is enough of an accomplishment for a day’s work.
Whisk up a quick sauce of soy sauce, brown sugar, sesame oil, rice vinegar, fresh garlic and ginger, black pepper, and red pepper flakes. Highly suggest freshly ground pepper for a more consistent flavor. The pre-ground stuff may be too strong, so start with a smaller amount and work your way up.
Boil water for the noodles and cook according to package directions. Most ramen needs only a few minutes. Drain and set aside.
Chop up some sweet potatoes. I do about 1/2 inch cubes. Heat sesame oil in a large skillet and throw in those tubers. Cover and cook about 12 minutes. Remove the lid and stir in sesame seeds and soy sauce for a few minutes. The sweet potatoes caramelize but maintain a crisp outer facade. Move the potatoes to a plate.
In the same skillet, pour in the sauce and simmer a couple minutes to reduce slightly. Grab those noodles and flip and turn them in the sauce until juicy and coated, just a couple minutes more. Yes, this is really it. Now you have dinner.
Nood Styling
You can definitely eat just a big fat bowl of carbs – some nights really call for such a thing. However, if you need something a bit heartier, there are SO many ways to dress up your noods. Filters, poses, fancy underwear…oh, wrong noods.
One easy adaptable is to create a quick bowl of ramen. I add a touch of hot broth to a bowl along with chopped kale, the noodles, and potatoes. Cook up a jammy egg and some of your favorite protein, like a plant-based chicken or beef (or the real thing). Add some broccoli or cauliflower, or maybe some mushrooms, too. Lots of possibilities here.
Another idea? Double the sauce and stir fry some vegetables and a protein. Simmer the remaining sauce for the noodles.
For real, unsuccessful days and noodles go together, like peanut butter and jelly or me and freaking out for no reason. I’m working on it, folks. Working on it.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
30 minute sesame black pepper noodles with crispy sweet potatoes
Ingredients
- 2 large sweet potatoes, diced
- 4 tbsp toasted sesame oil, divided
- 2 tbsp sesame seeds
- 1/2 cup + 2 tbsp soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 2 tbsp ginger, minced
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 3-4 blocks ramen noodles
- additional sesame seeds, cilantro, and green onions, to serve
Instructions
- In a small bowl, whisk together 1/2 cup of soy sauce, brown sugar, rice vinegar, 2 tablespoons sesame oil, garlic, ginger, black pepper, and red pepper flakes.
- Cook ramen noodles according to package directions. Drain.
- Heat remaining 2 tablespoons sesame oil in a skillet over medium. Toss in the sweet potatoes and a pinch of salt and pepper. Cover and cook 12 minutes until softened. Stir in the sesame seeds and 2 tablespoons of soy sauce. Toast an additional 2-3 minutes. Move potatoes to a plate.
- Pour the sauce into the same skillet and bring to a simmer for 2 minutes. Toss in the noodles until coated, about 2 minutes longer.
- Divide noodles into bowls. Top with sweet potatoes, extra sesame seeds, cilantro, and green onions, as desired.
