Gooey oozy cheesy noodles
Sitting in a pile
Whispering their thoughts and doodles
Waiting to be styled
Ogling these gooey noodles
Was a small young boy
Setting down his apple strudel
He decided that these noodles
Merited a try
Dug a fork into these noodles
Pulling out a great caboodle
Of noodles thick with cream and strudel
Did I mention it fell in, the strudel?
The boy bit through the gooey oodles
Of delicious cheesy noodles
He set back his cap and wandered
Up the hill with his pet poodle
Where he took a seat and pondered
The existential ooey nature
Of the noodles mixed with strudel
In the end he decided gooey
Cheesy noodles were the best
He took a bowl home with him
To save for lunch and eat the rest
Its orange gooey, blissfully chewy
Deliciously unruly, savoriness
A treasure and success.
- ½ package of sweet potato noodles (~3 cups)
- 3 tb nutritional yeast
- 1 tsp sea salt
- 2 tb coconut oil or avocado oil
- 2 tb coconut cream
- 2 tb extra virgin olive oil
- 1 tsp ground turmeric
- 2 tsps fresh lime juice or apple cider vinegar
- 1 tb chives or chopped scallions for garnish (optional)
- Boil noodles in pot of salted water until tender (~10-15 minutes).
- While noodles are boiling, dump all the other ingredients in a bowl.
- Drain noodles and mix with other ingredients until everything is melted and well-incorporated. Adjust seasoning as needed.
- Garnish with chives or just nosh away! Nosh nosh nosh.
This recipe has been shared in Phoenix Helix’s Paleo AIP Roundtable.
Yum yum! I want this right now! Aren’t those sweet potato noodles the best?!
Totally! I eat them all the time ;).
Where do you get tiny dried anchovies (preferably online)? Sounds delightful.
Hi Monika! I usually get them at H-mart or another Asian grocery, but you can also find them here: http://amzn.to/2qi32Wh
Wow! I really didn’t expect this to taste exactly like my old favorite Kraft mac n cheese, so I am over the moon!!! What a kitchen magician you are! When deciding between your ingredients, I used the avocado oil, instead of the coconut oil, and apple cider vinegar, instead of lime juice.
I really need to go through your other recipes, as I am beyond amazed with this one. Thank you very, very much.
Aw yay! Thanks Tiffany, I’m so glad it worked out well for you! My nostalgia for Kraft mac n’ cheese knows no bounds, so I was pretty happy with this one myself 😉 Happy noodling!
Where do you find packaged sweet potato noodles? If you spiralized your own noodles how much would a half package equate to please?
I find them in most Asian groceries, I usually look for a Korean brand and make sure there are no ingredients besides sweet potato starch (and sometimes water). If you make/spiralize your own noodles, I’d say somewhere around 3 cups should do it.
I purchased the sweet potato noodles through the link provided in the ingredients list here. I am considering using my food processor grating attachment and a white sweet potato to make short noodles, and then boiling or frying them a bit, as it would be cheaper and not as elastic of a noodle. Of course, I love the chewiness of the sweet potato starch noodles, too.
Thought you might be interested in how this dish freezes and thaws. I made a weeks worth of meals for our vacation, and froze them for about a week before we left. I kept all meals in a cooler bag, minus cooler packs as the food was frozen solid. They went back in the freezer on arrival (7 hour trip). Every night I get out the meals I want the next day and transfer them to the fridge to begin thawing. When it’s time for a meal I usually microwave thaw for about 10 minutes, then regular nuke it for a few minutes. The cheesy noodles turned out great this way. I wasn’t sure about freezing sweet potato noodles, and was pleasantly surprised that they are actually less elastic after freezing and thawing. So thank you again for this fabulous recipe!
That’s great to know, thanks Tiffany!
I can’t wait to try this recipe. I love those sweet potato noodles! Could I substitute something for the coconut cream? My husband is allergic to it.
Thank you!
Yes! Any fat will do, you could add more olive oil or if you guys can tolerate cashew cream you could try some of that as well – or ghee/butter again if you tolerate. Hope you enjoy!
Yet another update from me, as this is one of my very favorite recipes. I now use this sauce on cooked spaghetti squash, and it is equally wonderful, but not like the stretchy, drier sweet potato noodle. Spaghetti squash noodles are more moist, but this sauce works so well on them.
Brilliant! I should try it with spaghetti squash myself…thinking of switching up the sweet potato noodles for a bit. 😉
I’d love to know if anyone could make these noodles themselves or know of a brand made in Canada/US 🙂 Great recipe!
I too wish I could find a USA brand. No luck so far…. 🙁 I have made them with the noodles she linked to and it is delicious!!
Wow this sounds amazing! I bought some sweet potato noddles last week. I found them at the Asian store. Unfortunately, they tasted last plastic 🙁 I want to make this recipe.Do you know what color the noddles should look like before cooking them? Also are there some brands better than others? Thank you very much!
How did you cook the sweet potato noodles? You either need to soak them or boil them long enough to cook through, they should be kind of gray when dried and translucent/clear when cooked through. I always go for brands that have sweet potato starch (and sometimes water) as the only ingredients. If you find you’re generally not a fan, you could always try this recipe with boodles or zoodles ;).