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.
Ingredients
For the Grilled Sweet Potato Steaks
- 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
For the Creamy Rice Noodles
- 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)
Optional for Serving
- 2 ripe avocados - pitted and sliced
- Lime wedges for brightness
Instructions
- Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment or place a baking rack over it.
- Prepare the sweet potato steaks: Arrange the slices in a single layer on the tray. Brush with olive oil and sprinkle with smoked paprika, salt, and pepper.
- Bake for 30–35 minutes, flipping halfway through, until golden and tender but not mushy.
- Pro Tip: For a smoky char, finish the sweet potatoes under the broiler or on a grill pan for 2–3 minutes per side.
- Cook the rice noodles according to package directions until just tender. Drain, rinse under cold water, and toss lightly with oil to prevent sticking.
- Make the creamy stir-fry sauce: Heat 2 Tbsp oil in a large skillet or wok over medium-high heat.
- Add the sliced bell peppers, spring onions, and sesame seeds. Stir-fry for 4–5 minutes, until peppers begin to brown.
- Add garlic and sauté 30 seconds, just until fragrant.
- Stir in soy sauce, Pad Thai sauce, and coconut milk. Bring to a gentle simmer.
- Add chopped basil and let the sauce thicken slightly (3–4 minutes).
- Combine: Add the cooked noodles to the skillet and toss to coat in the creamy sauce.
- Serve: Plate the noodles, top with grilled sweet potato steaks, and garnish with sliced avocado and extra sesame seeds. Add a squeeze of lime before serving.
Notes
- Make it spicy: Stir in 1 tsp chili flakes, sambal oelek, or chili oil.
- Oil-free option: Roast the sweet potatoes on parchment and sauté veggies in coconut milk or broth instead of oil.
- Storage: Keeps up to 3 days in the fridge. Reheat gently with a splash of coconut milk to revive the creamy texture.
- Protein boost: Add crispy tofu, tempeh, or roasted chickpeas for extra plant protein.