Sweet Potato Noodle Salad
When weather really hits hot, Sweet Potato Noodle Salad hits the spot! It was one of those days in the kitchen, 30°C by 10 a.m., the kind of day where the thought of turning on the oven feels like a personal attack. Monday’s are also the ‘low grocery’ day, so in those days we reach for the pantry to bust out a Pantry Staple meal. Purchased at T&T Supermarket, I had a package of Sweet Potato Noodles. With a few staple Asian Condiments, a few random vegetables in my fridge, I was able to make a better than take-out Sweet Potato Noodle Salad in about 15 minutes.
The dressing is one of our favourite balancing acts of miso, soy, a bit of sweet, sour from rice wine vinegar and umami from soy. A bit of heat from chili-garlic paste. All condiments that are hanging out in my fridge anyway. This mixture also worked well as a marinade for some salmon that went on the grill to accompany this Sweet Potato Noodle Salad!
And the best part? The kids loved it! All the colour, texture, and slurpy noodle joy of a stir-fry, but served refreshingly cold.
Why You’ll Love This Sweet Potato Noodle Salad
This recipe is light but satisfying, colourful but not fussy, and packs a bold, punchy dressing that clings beautifully to the springy Korean sweet potato noodles (also called glass noodles or japchae). Sweet potato noodle salad is naturally gluten-free (I did, actually, use Tamari instead of soy sauce) totally make-ahead friendly, and even picky eaters love the noodle-salad hybrid vibe.
This one hits all the hot-weather meal marks:
✅ No oven
✅ Cold and refreshing
✅ Packed with veggies
✅ Meal-prep and picnic approved
- Prep Time: 15 minutes
- Cook Time: 5 Minutes
- Total Time: 20 Minutes
- Yield: 4-6 Servings
Ingredients
- 1 package (400g) sweet potato noodles (a.k.a. Korean glass noodles or japchae noodles)
- 1 tsp sesame oil (for tossing noodles)
- 3 Tbsp white miso
- 1/4 cup rice wine vinegar
- 1/8 cup sugar
- 1 1/2 Tbsp soy sauce
- 1 1/2 Tbsp sesame oil
- 1/2-1 tsp chili garlic paste (adjust to taste)
- 2 cups sliced mushrooms
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 carrot, julienned
- 1 English cucumber, julienned
- 1 red pepper, julienned
- Handful of baby spinach
- 4 green onions, thinly sliced
- 1/4 cup sesame seeds
- Handful of chopped cilantro
- Juice of 1 lime, quartered
Instructions
- Cook the noodles: Bring a large pot of water to a boil. Add sweet potato noodles and cook according to package instructions (typically 6–8 minutes). Drain, rinse under cold water until really cold, shake well to rid of excess water and toss with 1 tsp sesame oil to prevent sticking. Set aside.
- Make the vinaigrette: In a small bowl or jar, whisk together the miso, rice vinegar, sugar, soy sauce, sesame oil, and chili garlic paste until smooth and well blended. Taste and adjust the heat or sweetness as you like. Check out the vid below. It takes a little patience to work the miso so it’s nice & smooth.
- Marinate the mushrooms: add sliced mushrooms to second amount of soy sauce and sesame oil.
- Prep the veggies: Julienne the carrot, cucumber, and red pepper.
- Assemble the salad: In a large bowl, combine cooled noodles, mushrooms, raw veggies, and spinach. Pour over the miso-sesame vinaigrette and toss well to coat.
- Top and serve: Garnish with green onions, sesame seeds, and fresh cilantro. Serve chilled or at room temperature. Serve with a lime wedge!
Notes
How to store Sweet Potato Noodle Salad
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Store leftovers in an airtight container in the fridge for up to 3 days. The noodles absorb more flavour as they sit, so it’s even better the next day!
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If the noodles clump, just toss with a splash of water or vinegar before serving.
Make-Ahead Tips
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Noodles can be cooked and tossed with sesame oil up to 2 days ahead. Store in the fridge.
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Vinaigrette keeps well for up to a week in a jar, shake before using. DOUBLE the vinaigrette and use it as a marinade or dressing for other salads.
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Slice veggies and cook mushrooms a day in advance to make final assembly a breeze.
Hosting a picnic? Bring everything separate and toss together just before serving. Or, prep it all in the morning and let it chill until dinnertime. Either way, zero stress.
Why It Works for Families
This noodle salad is colourful and customizable. Don’t love mushrooms? Swap in edamame. Want to add protein? Toss in some grilled chicken, tofu, or even cold shrimp. Try perfectly ripe avocado.
It’s a perfect recipe for those chaotic summer evenings when you’re too hot to think but still want something that feels homemade and a little special.
And bonus: my kids actually asked for seconds. That’s a rare win in Chef Mom world.
Final Word from the Hot Kitchen of Chef Kirstie
If you’re staring down a heatwave and wondering what to feed your family that doesn’t require sweat, stress, or 14 pots and pans, this is the dish.
It’s got everything: chewy noodles, crunchy veggies, a zingy umami-packed dressing, and that magical quality of tasting even better straight from the fridge.