Soy Sauce Sweet Potato Noodles

• Vegan
• Gluten free

• Produce

  • 3 oz Bean sprouts
  • 1 Carrot, medium
  • 2 Garlic cloves
  • 2 Green onions
  • 1 Sweet potatoes, medium

• Condiments

  • 1 tbsp Soy sauce
  • 2 tsp Soy sauce or tamari, dark
  • 1 tsp Sriracha

• Baking & Spices

  • 2 tsp Brown sugar, dark
  • 1 tbsp Cornstarch
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tsp Sesame oil
  • 1 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Found on loveandoliveoil.com

Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine*
• 2 teaspoons dark soy sauce or tamari
• 2 teaspoons sesame oil
• 2 teaspoons dark brown sugar
• 1 teaspoon sriracha
•  medium sweet potatoes, peeled and spiralized
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 2 green onions, sliced into matchsticks, white/light green and darker green parts separated
• 1 medium carrot, thinly sliced into matchsticks or ribbons
• 3 ounces bean sprouts**
• sesame seeds, for garnish

Directions

• In a small bowl, whisk together soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and sriracha. Set aside. Toss spiralized sweet potato with cornstarch until evenly coated. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add sweet potato and garlic and cook for 3-4 minutes or until garlic is fragrant and noodles are beginning to brown. Add soy sauce mixture and toss to coat. Cover skillet and cook for 2 to 3 minutes or until noodles are just tender (they should be cooked through but still al dente, you don’t want them so soft they fall apart). Add green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until  just softened. Remove from heat and divide among bowls; sprinkle with sesame seeds and serve immediately.