Author Notes
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
Ingredients
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12 ounces
sweet potato noodles
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1/2 tablespoon
sesame seed oil
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1/2 tablespoon
canola oil
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1
medium onion, sliced
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4
garlic cloves, minced
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2
carrots, sliced on the bias
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2
sweet peppers, sliced lengthwise (and again in half if they are really long)
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1/2 pound
napa or savoy cabbage
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1/2 bunch
fresh spinach, coarsely chopped
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1/2 teaspoon
salt
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1 tablespoon
sesame seeds
Directions
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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.
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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.
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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.
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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.
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