Gluten Free/ Low Carb/ Meatless Monday/ Paleo/ Vegetable Noodles/ Vegetarian

Sweet Potato Noodle Bun

I was at lunch with some friends and was informed about burger buns being made out of noodles back in the UK.   This intrigued me and it appears that this original idea was made out of ramen noodles.  I am currently in the Caribbean and although we may have beautiful beaches and sunsets, any food “fashions” take a time to reach us so the idea of noodle buns was revolutionary to me.   As I am having fun with my spiralizer, I naturally thought, vegetable version of a noodle bun!  A wonderful gluten free and paleo option too!  Sadly not low carb.  So an occasional treat.

sweet potato bun

I initially wanted to keep the buns low in carbs, so tried this with zucchini which did not hold very well.   The noodles were too thin and weak to hold together and I don’t think I’ll repeat that again.  So I turned to a sturdier source for vegetable noodles, the sweet potato.  

I loved the result with the sweet potato and think it would be great to have in the mornings, with some eggs on top for breakfast.  Oooh, and perhaps a sliced avocado and tomato!  The bun was firm and tasty.  I also liked the bright colour of it too!  If you paired it with spinach and avocado it would be a colour explosion on your plate! Divine!

 

 

sweet potato

 

The flavourings I used are entirely optional.   Use herbs that you like or just have a play around with it.   I used a large muffin tin to make the burger shapes but you could use ramekins too.  I used it as a sandwich as I didn’t have a burger to hand.

Sweet Potato Noodle Bun
Serves 1
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Ingredients
  1. 2 cups of spiralized sweet potato
  2. 1 egg
  3. 1/2 tspn dried thyme
  4. 1/2 tspn onion powder
  5. 1/2 tspn garlic powder
  6. 2 tblspn olive oil
Instructions
  1. Heat the oil in a frying pan on a medium heat and gently cook the sweet potato noodles for 6-8 minutes until slightly soft.
  2. Line a large muffin tin (or ramekins) with cling film.
  3. Place the vegetable noodles in a bowl, add the egg and herbs and stir until combined.
  4. Spoon the mixture into the tin, pressing down to shape the buns.
  5. Leave in the fridge for at least 4 hours to take shape. I left mine in overnight.
  6. Gently remove the buns by lifting the cling film.
  7. Heat a couple of tablespoons of olive oil in a frying pan on a medium heat, and cook the noodle buns for about 5 minutes on each side, until golden.
  8. Eat and enjoy!
Notes
  1. Nutritional Info per bun - 156 Calories, 2g Fat, 5g Protein, 29g Carbs, 4g Fibre, 25g Net Carbs
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4 Comments

  • Reply
    Lina
    April 5, 2016 at 12:24 pm

    Wonderful! What a lovely idea..very glad to have found your blog

  • Reply
    lucyshewellphd
    March 21, 2016 at 6:08 pm

    Nice idea!!

  • Reply
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