This recipe with sweet potato noodles and stir-friend vegetables is so good! I’ve been struggling to find meals I actually look forward to eating, but this one is my favorite so far!
It is so easy to make and very versatile. You can use whatever veggies you have on hand! I think bean sprouts, julienned carrots, and Napa cabbage would be great additions or alternatives!
Where Can I Buy Sweet Potato Noodles?
I found sweet potato noodles at my local Asian market, but you can find a really great deal on Amazon. Here’s a three-pack for the price I paid for one!
Recipe
[recipe title="Sweet Potato Noodles with Stir-Fried Vegetables" servings="2" preptime="10 minutes" cooktime="12 minutes" ][recipe-ingredients]
* 1 tsp coconut oil
* 6-8 ounces sweet potato noodles
* 1 1/2 cups mushrooms, sliced
* 1/4 green cabbage, sliced thinly
* 1/2 onion, sliced thinly
* 4-6 cloves garlic, minced
* 2 tsp ginger, minced
* Coconut aminos, to taste
* Sea salt to taste
[/recipe-ingredients]
[recipe-directions]
1. Cook sweet potato noodles according to directions on the package. After noodles have cooked, rinse under cool water and add a drizzle of coconut or olive oil to prevent sticking.
2. While water is heating and noodles are cooking, cut all vegetables.
3. In a saucepan or wok, add coconut oil.
4. Once coconut oil is hot, add mushrooms and onions. Sauté until mushrooms are softening and onion is nearly translucent.
5. Add in cabbage, ginger, and garlic. Sauté until cabbage has softened and garlic is fragrant.
6. Add in noodles and stir fry until mixed well and until noodles are hot.
7. Add coconut aminos and sea salt to taste.
8. Serve while hot!
[/recipe-directions]
[recipe-nutrition]
Per Serving: 498 calories; 10.6 g fat; 103.6 g carbohydrates; 2.8 g protein. Macros will vary depending on the vegetables and the noodles used.
[/recipe-nutrition]
[/recipe]