sweet potato noodle bowls with garlic ginger sauce
Notes - If you don't have a spiralizer you should get one! They're cheap and easily create noodles out of different vegetables. If you don't want to buy one, this recipe would be delicious with spaghetti squash or rice noodles. I love broccoli stems and think they are highly under utilized. I steam them up with broccoli whenever I'm making it - just peel off the rough outer layer and chop them into bite sized pieces. They add a nice crunch with clean flavor, almost celery like.
for the sauce
2/3 cups tamari (gluten free soy sauce)
1/4 cup rice vinegar
2 tbs agave
1 inch piece of fresh ginger, peeled and minced
1 garlic clove, minced
a pinch of red pepper flake
1/2 tsp sesame seeds
1 tsp chives, chopped
for the noodles
4 sweet potatoes, spiralized
1 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
for the vegetables
1 large or 2 small heads of broccoli, cut into 'small trees' + stems peeled and chopped
1 cup frozen edamame
Make the sauce - mix all sauce ingredients together in a bowl, set aside. Spiralize the sweet potatoes (it will seem like a lot of noodles but they cook down a bit). Steam broccoli, broccoli stems and edamame in a steamer basket over a pan of simmering water for 5-7 minutes until they are just tender. Meanwhile, heat oil in a sauté pan over medium heat. Add noodles, salt and pepper and sauté for 2 minutes, until noodles are starting to soften. Add 1/3 of the sauce to the pan and cook the noodles for another 2 minutes. Add a bit more sauce if the pan is getting dry.
Add a portion of noodles to each bowl, top with vegetables and as much extra sauce as you'd like. Sprinkle with sesame seeds. Enjoy!