Description
A healthy and delicious stir-fry recipe featuring sweet potato noodles and a variety of colorful vegetables.
Ingredients
- 8 oz (225 g) sweet potato noodles
- 2 tablespoons sesame oil (divided)
- 2 garlic cloves, minced
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 1 bell pepper (red or yellow), thinly sliced
- 2 cups spinach or bok choy
- 1 cup mushrooms, sliced (shiitake or button)
- 2 green onions, chopped
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon honey or brown sugar
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
- Boil water in a large pot. Cook the sweet potato noodles for about 6–7 minutes, until soft and chewy.
- Drain, rinse under cold water, and toss with 1 teaspoon sesame oil to prevent sticking.
- In a small bowl, whisk together soy sauce, oyster sauce (if using), and honey/brown sugar. Set aside.
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
- Add garlic and onion, sauté until fragrant.
- Stir in carrots, bell pepper, and mushrooms. Cook for 3–4 minutes until slightly tender.
- Add spinach or bok choy and cook until wilted.
- Add the cooked noodles to the skillet.
- Pour the sauce over and toss until everything is well coated and heated through.
- Sprinkle with chopped green onions and toasted sesame seeds.
- Serve hot as a light main dish or side.
Notes
- Feel free to add other vegetables like broccoli or snap peas.
- For a vegan version, omit the oyster sauce or use a plant-based alternative.
- Adjust the sweetness by varying the amount of honey or brown sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg