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Cub Kitchen - Season 2- Episode 8 - Sweet Potato Noodle Salad


Cub Kitchen is a cooking blog where Bjorn R-G makes some of his favorite recipes, so easy he can do them in his Bear Skn underwear. Bjorn is not a professional chef, but he enjoys cooking and can get pretty creative in the kitchen. Join Bjorn each week for a fun new recipe. 


Special Thanks to my friends at Bear Skn for sponsoring the show. Grab your Bamboo Boxer Briefs now. Super comfortable for working in the kitchen.

Also Rides Wax  Handmade Mustache Wax and Beard Care Products.



Season 2 Episode 8

Sweet Potato Noodle Salad



  • A Knife.
  • Cutting Board.
  • Blender/food processor.
  • Orange Juicer.
  • Measuring spoons.
  • Measuring Cup.
  • Vegetable Spiralizer.
  • Peeler
  • Stove
  • Large Mixing Bowl.
  • 1 or 2 Non-Stick Pans.




  • ½ cup Olive Oil.
  • 2 Chipotle in Adobo Sauce.
  • 1 clove of Garlic.
  • 1 tsp honey.
  • 1 Orange Juiced.
  • 1 Lime Juiced.
  • A Pinch of Salt.
  • 3 Tbsp water.



  • 2 Sweet Potatoes.
  • Pinch of Black Pepper.
  • 1 Tbsp Olive Oil.
  • 1 Cup Spinach Ripped.
  • ½ cup Papitas.
  • 2 ears of Corn.
  • Cotija cheese.


Cook time: 10-20 minutes, depending on how fast you can spiral.




  1. In blender or food processor add olive oil, 2 chipotle peppers, adobo sauce from can, 1 pealed clove of garlic, honey, juiced orange, juiced lime, pinch of salt and water. Blend together until smooth. Set aside.
  2. Peel sweet potatoes and spiralize them. In a non stick pan cook potato noodles with a pinch of pepper and olive oil. Cook on medium heat uncovered for about 5 minutes. Cook until slightly singed but not too soft. Set aside to cool.
  3. Cut corn off cob. In a clean non stick pan heat corn pieces and dry roast (no oil or butter) until blackened and slightly blackened on the edges.
  4. In a large bowl combined noodles, roasted corn, ripped spinach, bean sprouts, papitas, and dressing.
  5. Garnish with dusting of Cotija chees and Enjoy!


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