Sauteed sweet potato noodles are tossed in a sweet and salty Asian-style sauce, combined with fresh spinach and mushrooms and topped with slivered almonds and green onion.
This week has been so busy that I’ve been slacking on my blogging schedule a little! I have good intentions of posting two recipes a week and at least one mindfulness article, but sometimes it’s just really hard to squeeze those in while also working a full time job. Anyone else feel me?
Over the weekend I created this quick lunch using sweet potatoes I had hanging out in my pantry. I thought I’d try them spiralized (sweet potato noodle = swoodles) and sauteed with some of my favorite veggies (and fungi)! This recipe fit this month’s Recipe Redux day! This month’s theme:
A Nutty Nut Day
We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!
Slivered almonds were the perfect topper for this dish. So do you want to know a secret? The original intention was going to be using toasted almonds, however I burned the crap out of them. I usually put them in the toaster oven with a little olive oil, and I left them in WAY too long. They turned very dark brown. If you look closely in these pictures perhaps you can spot one.
When I went to take pictures of this dish, you could barely see the almonds, so I sprinkled some more non-toasted one just for some color contrast. Feel free to use 100% toasted or 100% not toasted. Whichever floats your boat.
Sweet potatoes are a wonderful unique substitute for noodles here. They only have slightly less calories than pasta, but have way more vitamin A and fiber. The sauce tastes just like an Asian-style stir-fry sauce you’d get on a traditional lo-mein dish. Anyone who knows me, knows that my favorite veg combination is spinach + mushrooms. Amazing.
The almonds add a nice crunch to the whole dish. Here’s the recipe:
- 2 small sweet potatoes, spiralized thin
- 1lb white mushrooms, sliced
- 8 ounces spinach
- 1 tsp cornstarch
- 1-2 Tbsp water
- 1/4 cup slivered almonds, for garnish
- sliced green onion, for garnish
- 1 Tbsp olive oil
- 1 tsp garlic
- 1/4 cup reduced sodium soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp honey
- 1 tsp garlic, minced
- Heat the olive oil and garlic in a large sautee skillet. Add the sweet potato and mushrooms and a splash of water, cook until the sweet potato noodles are soft. Time varies according to thickness of noodle, fork test after 6-8 minutes.
- Meanwhile, whisk together the sauce ingredients.
- In a small bowl, whisk together the cornstarch and water. Set aside.
- Add the spinach and sauce to the noodles. Toss to coat. Let cook for a few minutes and then stir in the cornstarch mixture. Let cook until the spinach is wilted and the sauce is thickened.
- Garnish with green onion and almond slivers.
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