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Recipes » Main Dish » Sweet Potato Noodle Bowl
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  • 12 oz sweet potato glass noodles
  • 2 cups chopped kale or spinach
  • 1 lime
  • 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
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp sriracha sauce
  • 3 Tbsp maple syrup or date paste
  • 6 cloves garlic, crushed
  • 2 tsp tapioca or cornstarch
  • 1 Tbsp toasted sesame seeds
  • 1 tsp grated fresh ginger


  • 1. 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.
  • 2. In a small saucepan, whisk all the Asian Teriyaki Sauce ingredients to combine.
  • 3. Heat sauce over medium heat, stirring constantly, until thickened, about 3-4 minutes.
  • 4. In a large skillet, sauté the noodles over medium heat along with the Teriyaki Sauce for about 2-3 minutes.
  • 5. Add kale or spinach and sauté for 2-3 minutes.
  • 6. Squeeze the juice of the lime over the noodles and stir well.
  • 7. In a separate skillet, sauté mushrooms with the vegetable broth 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 sprouts or microgreens (if using).

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