I had never heard of or seen these glassy, semi-transparent Asian noodles made with just sweet potato flour and water so they are actually gluten-free. Here, they are prepared with a host of vegetables, sesame oil, salt and sesame seeds - simple, with a great nutty taste. If you can't find sweet potato noodles, substitute pad thai or rice noodles. For an added protein boost, add cubed baked tofu in step #3. —Vegetarianized.com
What You'll Need
sweet potato noodles
sesame seed oil
medium onion, sliced
garlic cloves, minced
carrots, sliced on the bias
sweet peppers, sliced lengthwise (and again in half if they are really long)
napa or savoy cabbage
fresh spinach, coarsely chopped
Bring pot of water to boil and add package of noodles. Stir to break up and cook for 6 minutes. Drain and rinse to prevent sticking.
Meanwhile heat both oils in a wok or large skillet with a good sized lip. Add onion, garlic and carrot and saute over medium-low to medium heat for 3-4 minutes.
Add peppers and saute another 3-4 minutes. Add cabbage, spinach and salt and sauté for another 3-4 minutes. Cook less for crunchier vegetables.
To plate, divide noodles among the bowls, top with vegetables and add sesame seeds. Drizzle with more sesame oil and or soy sauce, if desired.