SWEET POTATO LO MEIN WITH HOMEMADE TERIYAKI
2 Medium Sweet Potato, Spiralized
1 1/2 tablespoon toasted Sesame Oil
2 tsp Fresh Ginger, grated
2 Garlic Cloves, roughly chopped
1 shallot, roughly chopped
1 cup crimini mushroom, cleaned and sliced
1/3 Cup Shredded red cabbage
1 cup teriyaki sauce (see ingredients below)
M E T H O D
Using a spiralizer make sweet potato into pasta.
For the teriyaki: In a bowl, whisk together
½c gluten free tamari (or soy sauce if not gf)
1 Tbsp ume plum vinegar
¼c water
4 Tbsp pure maple syrup or honey
2 tsp fresh ginger, minced
1/2 tsp black pepper
Optional additions:
¼ tsp sesame oil
1/2 teaspoon sesame seeds
Heat a large skillet over medium high heat, once pan is warm add the sesame oil. Add the chopped garlic and shallots and sauté for 1 minute until fragrant. Add the sliced mushrooms, grated ginger and sauté for 5-6 minutes until golden brown. Season with salt and pepper as needed.
Add the sweet potato noodles to the skillet and sauté for 5-6 minutes until they start to become tender. Add the teriyaki and continue to cook the sweet potato noodles until they are fork tender and fully cooked. Be mindful not to over cook, they should not be too soft. Mix in shredded red cabbage and remove from the heat. For protein add 1-2 pan fried eggs or 8 ounces (one package) of sprouted tofu or tempeh.
Garnish with scallions, picked cilantro and sesame seeds.
V E D A
So why sweet potato noodles? Well, they are naturally gluten-free + they contain half the calories, 1/3 of the carbs and have nearly 400% more vitamin A then your average lo mein noodle. Basically, you'll feel satisfied without that heavy feeling you get from those complex carbs like noodles.