Name: Creamy Rice Noodle Stir Fry with Grilled Sweet Potato Steaks
Prep time: 10 min
Cook time: 30 min
Ingredients: 4 large sweet potatoes (- about 1.2 kg / 2.6 lb, sliced diagonally into 1 cm (½-inch) thick rounds); 3 Tbsp olive oil (- 45 ml); 1 tsp smoked paprika (- 5 g); Salt and freshly ground black pepper (- to taste); 1 package rice noodles (- 250 g / 8.8 oz); 2 Tbsp olive oil or vegetable oil (- 30 ml); 2 spring onions (- sliced); 3 garlic cloves (- finely chopped); 2 red bell peppers (- thinly sliced); 2 Tbsp sesame seeds (- 20 g); 3 Tbsp soy sauce or tamari (- 45 ml); 2 Tbsp vegan Pad Thai sauce (- 30 ml); 1 can coconut milk (- 400 ml / 1 ¾ cups – full-fat for the creamiest texture); 1 small bunch fresh basil leaves (- chopped (½ cup / 15 g)); 2 ripe avocados (- pitted and sliced); Lime wedges for brightness

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There are noodle stir-fries, and then there’s this creamy rice noodle stir fry with grilled sweet potato steaks.

It’s cozy, creamy, a little bit smoky, and has that irresistible sweet-savory balance that makes you instantly want seconds.

This dish is my weeknight hero — simple enough for a Tuesday, yet fancy-feeling enough for when you want to impress (aka: dinner party where everyone thinks you’ve been cooking for hours).

Sweet potato “steaks” bring the heartiness. The coconut-soy sauce wraps the noodles in creamy flavor. Basil, garlic, and sesame seeds tie everything together in a dream bowl of plant-based goodness.

Quick Info

Serves 4 | 100% vegan + gluten-free + weeknight-friendly

My Story Behind This Noodles with Sweet Potatoes Recipe

You know those nights when you open the fridge, stare for a second too long, and wonder how on earth you’re going to make dinner without a plan?

That was exactly how this recipe was born.

It had been one of those days — busy, a bit chaotic, and definitely not one where I had prepped anything in advance. After a quick rummage through my kitchen (and possibly some dramatic sighing), I found a few sweet potatoes, a lonely can of coconut milk, rice noodles, and a couple of red peppers that were begging to be used.

What came together was a happy accident — a sort of East-meets-West fusion of creamy coconut noodle stir fry meets smoky grilled sweet potato. The combination worked so well that I actually stopped mid-bite and thought, “Okay… this one’s a keeper.”

Since then, this creamy rice noodle stir fry with grilled sweet potato steaks has become one of my go-to weeknight dinners. It’s quick, comforting, and somehow feels both nourishing and indulgent at the same time — all made from the kind of ingredients you almost always have on hand.

Why You’ll Love This Recipe

Creamy, satisfying & dairy-free – The coconut milk makes the sauce luxuriously silky.
Simple ingredients, huge flavor – Everyday pantry items, but the result tastes restaurant-level.
Customizable – Swap noodles, add tofu, toss in your favorite veggies.
Meal prep-friendly – The grilled sweet potato keeps well and adds next-day flavor magic.

Chef’s Notes

The magic of this recipe really comes down to balance. The sweetness of the grilled sweet potato steaks plays beautifully against the rich creaminess of the coconut sauce — while the soy and Pad Thai sauces add just the right amount of salty umami depth.

It’s that contrast of flavors and textures that makes each bite feel satisfying: soft, creamy noodles, smoky edges on the sweet potatoes, and the freshness of basil at the end.

If you want your sauce extra luscious (like restaurant-level creamy), let the coconut milk simmer gently for a few minutes before tossing in the noodles. And don’t skip the squeeze of lime at the end — that little hit of acid ties everything together and keeps the dish from feeling too heavy.

This is one of those easy, happy kitchen moments where simple ingredients truly shine.

Vegan Stir Fry Noodle with Sweet Potato Ingredients

For the Grilled Sweet Potato Steaks

4 large sweet potatoes (about 1.2 kg / 2.6 lbs), cut diagonally into 1 cm (½-inch) thick rounds
3 tbsp olive oil (45 ml)
1 tsp smoked paprika (5 g)
Salt & black pepper, to taste

For the Creamy Rice Noodles

1 package rice noodles (250 g / about 8.8 oz) – any variety you love
2 tbsp olive oil or vegetable oil (30 ml)
2 spring onions, sliced
3 garlic cloves, chopped
2 red bell peppers, sliced thin
2 tbsp sesame seeds (20 g)
3 tbsp soy sauce or tamari (45 ml)
2 tbsp vegan Pad Thai sauce (30 ml)
1 can coconut milk (400 ml / 1 ¾ cups) – full-fat for best creaminess
1 small bunch basil leaves, chopped (about ½ cup / 15 g)

Optional for Serving

2 ripe avocados, sliced
Lime wedges for freshness

How to Make It

Step 1: Grill the Sweet Potato Steaks

Preheat oven to 220°C / 425°F and line a baking tray with parchment or place a baking rack over the tray.
Arrange the sweet potato rounds in a single layer. Brush with olive oil, sprinkle smoked paprika, salt, and pepper.
Bake for 30–35 minutes, flipping halfway, until golden on the edges and fork-tender but still with a little bite.

Pro Tip:

For that irresistible charred flavor, finish the sweet potatoes under the broiler or on a grill pan for 2–3 minutes per side.

Step 2: Cook the Rice Noodles

Cook according to the package directions until just tender. Drain, rinse under cold water, and toss lightly with a drizzle of oil to prevent sticking.

Step 3: Make the Creamy Stir-Fry Sauce

Heat oil in a large skillet or wok over medium-high heat.
Add the bell peppers, spring onions, and sesame seeds. Stir-fry for 4–5 minutes, until the peppers start to brown.
Add garlic and sauté for another 30 seconds — just until fragrant.
Stir in soy sauce, Pad Thai sauce, and coconut milk. Bring to a gentle simmer.
Add the basil and stir through. The sauce will turn creamy and slightly thickened in about 3–4 minutes.

Step 4: Combine Everything

Toss the cooked noodles into the pan with the sauce. Coat well.
Top with the grilled sweet potato steaks and sliced avocado. Sprinkle extra sesame seeds if you’re feeling fancy.

Quick Summary Box

Prep: 10 min
Cook: 30 min
Total: 40 min
Difficulty: Easy
Best For: Weeknight dinners, cozy vegan meals, meal prep lunches

Flavor Notes

Think:

Smoky sweet potatoes meeting creamy, garlicky coconut noodles with a whisper of basil and sesame crunch.

The flavor combo is warm, aromatic, and seriously addictive.

Pro Tip:

If you love spice, drizzle a little chili crisp or sriracha on top before serving.

Serving Suggestions

Add a side of Asian cucumber salad or quick pickled carrots for crunch.
Top with crispy tofu or roasted chickpeas for extra protein.
Serve with green tea (my go-to!) or a sparkling lime mocktail for a refreshing contrast.

Storage & Meal Prep

This recipe is made for leftovers:

Store in airtight containers up to 3 days.
Reheat gently on the stovetop with a splash of coconut milk to loosen the sauce.
The sweet potato steaks can be grilled ahead and added right before serving to keep that perfect texture.

More Recipes You’ll Love

Bread to serve with creamy noodles

More delicious sides

FAQs

Absolutely. Try soba, udon, or even gluten-free ramen. Adjust cook time accordingly.

Cashew cream or oat milk with 1 tsp cornstarch per cup works beautifully for a creamy vegan sauce.

Yes! 200°C / 400°F for 15–18 minutes, flipping halfway. They’ll be crispy on the edges and tender inside.

Add crispy tofu cubes, tempeh, or edamame. You can also stir in a spoonful of almond butter into the sauce — delicious!

Sure. Roast the potatoes on parchment without oil and sauté the veggies in a splash of coconut milk or veggie broth.

Add 1 tsp chili flakes, sambal oelek, or your favorite chili oil to taste.

What I’ve been making lately

Creamy Rice Noodle Stir Fry with Grilled Sweet Potato Steaks

This creamy rice noodle stir fry with grilled sweet potato steaks is everything you want in a cozy vegan dinner — creamy, smoky, slightly sweet, and loaded with flavor. Tender rice noodles are coated in a silky coconut sauce, tossed with garlic, peppers, and basil, then topped with caramelized sweet potato “steaks” for that perfect hearty finish. It’s quick to make, gluten-free, and feels like takeout-meets-comfort-food in one delicious bowl.

✅ Best for: weeknight dinners, meal prep, or impressing friends with a creamy vegan noodle bowl that tastes way fancier than it is.

Munchyesta.com

Prep Time 10

Cook Time 30

Serving Size 4 people