Sweet Potato Noodle Bowl
What You'll Need
16 oz sweet potato glass noodles
2 cups chopped kale or spinach
6 cups mixed mushrooms, diced
2 Tbsp white wine or low-sodium vegetable broth
3 cloves garlic, crushed
2 cups frozen shelled edamame
2 cups shredded purple cabbage
2 cups shredded savoy cabbage
2 cups julienned carrots
Sprouts or microgreens (optional)
ASIAN TERIYAKI SAUCE
¼ cup tamari or low-sodium soy sauce
½ cup low-sodium vegetable broth
3 Tbsp apple cider vinegar
1 Tbsp sriracha sauce
3 Tbsp maple syrup or date paste
6 cloves garlic, crushed
1 Tbsp tapioca or cornstarch
How to Make It
1 In a small bowl, whisk all the Asian Teriyaki Sauce ingredients to combine.
2 Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 5–6 minutes). Rinse in cold water and drain.
3 In a large bowl, combine the noodles with 2 tablespoons of the prepared Teriyaki Sauce.
4 In a large skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes).
5 Add greens and the remaining sauce, and sautée for 5 minutes or until slightly wilted.
6 Squeeze the juice of the lime over the noodles and stir well.
7 In a separate skillet, sauté mushrooms with wine and garlic for 5 minutes.
8 Put the frozen shelled edamame in a saucepan and add enough water to cover. Bring to a boil and cook for 5 minutes. Drain.
9 Place the noodles with the greens in a bowl. Top with cabbage, carrots, sautéed mushrooms, cooked edamame, and pea shoots (if using).
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