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Asian Sweet Potato Noodle Stir-Fry

Servings 4
Author Emily @ Zen and Spice

Ingredients

  • 2 small sweet potatoes spiralized thin
  • 1 lb 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

For the sauce

  • 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

Instructions

  1. 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.
  2. Meanwhile, whisk together the sauce ingredients.
  3. In a small bowl, whisk together the cornstarch and water. Set aside.
  4. 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.
  5. Garnish with green onion and almond slivers.