Camote Bihon (Sweet Potato Noodles) is delicious gluten-free recipe from the Philippines with stir fried vegetables, mushrooms, beef and a light aromatic sauce.
You are just going to love this delicious Camote Bihon (Sweet Potato Noodle) recipe as it is healthy, gluten-free, pack filled with colorful crunchy vegetables and this super simple sauce that keeps you going back for seconds. Who wants thirds? Or Maybe fourths?
slurping Deliciousness
gluten-free
dairy free
easy sauce
packed with rainbow veggies
fun to eat
kid friendly
adult friendly
vegan options available
Why you need Sweet Potato Noodles in Your Life
These addictive sweet potato noodles that are going to blow your mind. Have you ever tried Camote Bihon (Sweet Potato Noodles)? Sweet potato noodles are a type of cellophane noodles made with sweet potato starch and water. You can find them at most Asian Markets, Whole Foods even on Amazon. These noodles have this addictive slurping quality and bite that makes your mouth want more. Who wants to try some?
Sweet potato noodles are glassy, tender, chewy, but light and filling at the same time and so easy to slurp down. They have a delicate sweet flavor all on their own but really pick up any flavors you put in with the noodles.
We used Korean clear noodles made from sweet potato starch. In Korea, these little noodle snacks are the main ingredient in japchae dish with similar vegetables but of course with some added chilis, garlic and a little sugar.
How to Prepare Sweet Potato Noodles
When you cook sweet potato noodles, they go from this gray white color to translucent. They only take 5-7 minutes to cook. Alternatively, you can soak in warm water for 20 minutes and then rinse with cold water.
We invite you to #NoodlesWithoutBorders...
We are very excited to share with you that we are collaborating with All That’s Jas to bring to you a delicious noodle recipes from around the world once every month. How awesome is that! We cannot wait to try All That's Jas special noodle recipe! Pop on over to see the amazing Greek Pastitsio Pasta Casserole noodle dish she has prepared today.
If you make one of our noodle dishes or a noodle recipe of your own, please make sure you use the #NoodlesWithoutBorders hash tag on instagram. We love to see what you are making in your kitchen. Noodles are fantastic and every country has a recipe to celebrate the delicious slurpable noodle. What is your favorite noodle dish? Please leave us a comment below, if you have any special international noodle recipe requests.
Special Guest: Shirley Vilan
This special Camote Bihon noodle recipe is brought to you by our very special guest, Shirley Villan. We have made this recipe many times over the last several years and have refined it a bit and added a few new photos to share with you. This recipe was first posted on October 5, 2014.
Have you tried HWC Magazines other Noodle Recipes?
Camote Bihon is traditionally be made with two different type of noodles such a vermicelli and also a rice noodle or a sweet potato noodle. If you are looking for more delicious noodle recipes be sure to try our Spicy Beef and Longevity Noodles , Easy Beef Pho with Oodles of Noodles or our Shrimp Tempura Udon Noodles.
Cook Once - Eat Twice
We should probably warn you now that you should probably make more than you think you need as this dish is really tasty and so easy to make. Camote Bihon is delicious hot, room temperature or even cold. It is a perfect idea for lunch boxes for the kids or adults.
Longevity Noodles
Camote Bihon would mostly be served around a special occasion in the Philippines like for your birthday, festival, Christmas or New Years. They believe that you should not cut the long noodles as it symbolizes longevity. However, if you are not serving your noodles for a birthday or at New Years, you might want to cut the noodles after you soak to make them a little easier to eat.
Make it just the way you like it
The fun part about this dish is you can add any protein or veggies you like. Our only suggestion is to keep the vegetables colorful like the rainbow. We used ground beef as that is what we happen to have on hand at the moment but in the Philippines it is more common to use pork or shrimps. However, chicken, tofu and egg are also delicious added in the noodles as well.
Eat the Rainbow!
Do you love eating the rainbow? We cut up fresh carrots, tri-colored peppers, mushrooms, cabbage and all sorts of vegetables. You are striving for is that little addictive crunch of the veggies along with the camote bihon sweet potato noodles.
Please cut your vegetables in a thin julian cut and keep them all in a uniform size.. so it is easier to eat.
The sauce is so simple. Are you ready? Three little ingredients; oyster sauce, vegetable bouillon broth and fresh lime juice. We used gluten free oyster sauce by Lee Kum Lee in the green bottle. If you cannot find gluten free oyster sauce, you can substitute with tamari sauce if you need to keep gluten free.
To make this recipe vegan, swap the oyster sauce with tamari sauce, swap the ground beef with tofu and hold the egg, How could that be any more easier? The fresh squeezed lime juice drizzled over the Camote Bihon (Sweet Potato Noodles) really takes this dish over the top.
Wishing everyone a super week! Ingat ka (Take Care)!
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Camote Bihon (Sweet Potato Noodles)
Ingredients
- 250 grams Sweet Potato Starch Noodles
(dang myun) (½ package) - ½ pound ground beef
(Can exchange with pork, shrimp, chicken, tofu or whatever your little heart desires) - 2 tablespoon oil
- salt and pepper
to taste - 8 ounces mushrooms
sliced - 3 cloves garlic
finely minced - 1 onion small minced
- 1 carrot
julienne sliced - ½ red bell pepper
julienne sliced - ½ yellow bell pepper
julienne sliced - ½ orange bell pepper
julienne sliced - 8 ounces cabbage
thinly sliced - 1 teaspoon vegetable bouillon
gluten free - 1 cup water
- 2 teaspoon sesame oil
- 4 tablespoon oyster sauce
gluten free - 2 green onions
sliced on a diagonal - 1 egg
optional - 4 tbs lime juice or juice from 2 limes
Instructions
- Boil potato starch noodles for about 5 - 7 minutes or until firm aldente. (You can also soak noodles in warm water for 10-20 minutes until firm aldente) Drain, rinse with cool water and drain again. (we do not like to add extra oil to the noodles as these noodles will loosen right back up if you run them back under cool water before stir frying) If you are not serving these at a birthday or New Years celebration, you may consider cutting your noodles in half with cooking scissors. They are really long and easier to eat when a bit shorter. Set aside.
- In a wok or frying pan, add 1 tablespoon of oil and fry ground beef or protein of choice and season with salt and pepper and stir fry until cooked. Drain any extra oil and set aside.
- In a small frying pan add a little oil and mushrooms, season with salt and pepper and cook until softened and fragrant. Set aside.
- If you would like to add egg, beat an egg and grease a small skillet with a little spray oil and pour the beaten eggs into pan. Cook over low medium heat for 2 minutes and flip over. Remove from the pan and slice into thin strips about the same size as your julian vegetables. (optional)
- In your wok/frying pan add a little oil, garlic, onions and carrots. Stir fry for one minute. Add 1 tablespoon of water to the carrots and a lid and steam carrots for about 1-2 minutes until aldente. Add red, yellow and orange bell pepper and stir fry for 2 minutes. Add the cabbage and season well with salt and pepper and stir fry for 1-2 minutes. (You want your vegetables to have a nice crunch and they will also be cooked again with the final dish, so a little crunch is good) Feel free to use any vegetables your heart desires. Just be sure to cut them in all similar sized julian slices and also cook the hard vegetable first and then add the softer vegetables last to the wok. Remove the vegetables from the wok and set aside.
- Dissolve vegetable bouillon in warm water. Stir and set aside.
- Unless you have a restaurant sized wok, you are going to want to perform the next step in 2 different sessions. Your goal is to stir fry not too steam and that is exactly what happens when you overfill your wok with too many ingredients at a time.
- PERFORM THIS STEP TWICE (2 servings each) Add 1 teaspoon sesame oil, ½ cooked ground beef and ½ cooked rinsed sweet potato noodles to your wok. (if your sweet potato noodles have tried to stick together, go ahead and run them back under the cool water inside a colander and shake well and they will loosen right back up.) Add ½ cup of the vegetable bouillon water, 2 tablespoons oyster sauce, ½ of the green onions and stir fry fro 1-2 minutes or until the water is evaporated. Toss in the sliced egg. Repeat process with the other half of ingredients.
- Serve delicious Camote Bihon into 4 bowls and sprinkle with fresh lime juice just upon serving. Enjoy! Sarap!
Pamela @ Brooklyn Farm Girl says
These noodles look great, I just want a big bowl of them for dinner tonight! I love that you applied sweet potato noodles to this recipe, such a unique taste!
Amy Tong says
I love these noodles! the texture is so bouncy and different than egg noodles. I usually make it Korean style when I cook these. Gotta give your version a try too. 🙂 Oh...and I love your white chopsticks a lot!
Monica says
I stop at the Asian food store and have been tempted to buy one of those long, big bags of sweet potato starch noodles so many times, thinking about jae chaw (which is so amazing). I love thinking about using it in a different way like this. It looks so delicious. I imagine it would taste great as leftovers but how you could ever have leftovers is beyond me.
Norma Chang says
Sweet potato noodles, one of my favorite and it is readily available where I am. I usually sprinkle on a bit of Chinese red vinegar but never key lime, must try that, thanks for the idea.
shenANNAgans says
Holy YUM Bam! I want this in my belly now. Like Charlie said... You julienne like a pro. 🙂
I have had a day of healthy eating, reckon this would top it off nicely.
Hope you are having a fun filled weekend. x
thatskinnychickcanbake says
My mouth is watering! Such an easy sauce...and a versatile recipe!
nancyc says
What a beautiful, healthy dish–sounds great!
Dawn says
Looks delicious and so simple - my husband has a hard time digesting noodles, but the clear ones seem to be fine. I will need to head down to the international market to find these!!
cecilia says
wow I want to find thesee noodles.. very good!..
dedy oktavianus pardede says
thats a hell beauty of a presentation my friend, especially the platter!!!
i really want it XO
looks similiar translucent with mung bean noodle for korean japchae, aren't they taste and texture similiar ???
Healthy World Cuisine says
Thank you very much! These are the very same sweet potato starch noodles that are used to make Korean Japchae and I even used a Korean brand. The only difference between the versions is the sauce as in Japchae there is always lots of chili, a bit of sugar and of course loads of garlic. I love Korean Japchae very much too. I think I mostly just love these noodles because of their taste and texture. Take Care
chef mimi says
YUM.
gourmetgetaway says
Yay Bam, we're both loving Filipino food! Great photos!
Gourmet Getaways
hotlyspiced says
Those vegetables are so well julienned. I haven't heard of these noodles but they look fantastic. This is the type of dish I just love to eat; it's so full of colour, texture and flavour xx
Fine Dining at Home (@fdathome) says
I'm loving the new black studio background. I don't why it is but European looks better on white backgrounds and Asian on black. Bizarre, great noodle dish though.
thecompletebook says
This has me salivating Bam. Delicious!
🙂 Mandy xo