Sweet Potato Noodles

• Vegetarian
• Gluten free

• Produce

  • 1 Cilantro
  • 4 cloves Garlic
  • 1 tsp Ginger
  • 1 Peanuts
  • 3 Scallions
  • 5 cups Spiralized sweet potatoes
  • 4 Thai chiles

• Canned Goods

  • 1 can Coconut milk, whole
  • 2 tbsp Vegetable broth

• Condiments

  • 1 tbsp Lemongrass paste
  • 1 tbsp Peanut butter, creamy
  • 2 tbsp Tamari

• Baking & Spices

  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thefitchen.com

Description

Ingredients

• 5 cups spiralized sweet potatoes
• 2 Tablespoons vegetable broth
• 2 Tablespoons olive oil
• 1 teaspoon sea salt
• 3 scallions, sliced
• 1 Tablespoon creamy peanut butter
• 1 Tablespoon lemongrass paste
• 4 cloves garlic, minced
• 1 can whole coconut milk
• 2 Tablespoons tamari
• 1 teaspoon grated ginger
• 4 Thai chiles (optional)
• chopped peanuts for garnish
• cilantro for garnish

Directions

• Bring 2 tablespoons of oil to medium heat in a large skillet. Add sweet potatoes, 1 teaspoon of salt, and vegetable broth and toss to coat. Cook for 5 minutes, stirring occasionally.
• Remove the sweet potato noodles from the skillet – set them aside in a bowl.
• Add 2 tablespoons of oil to the skillet and return to medium heat. Toss scallions and garlic into the pan and saute for minutes.
• Add lemongrass paste, ginger, and thai chiles and continue to stir.
• Add peanut butter, tamari, and coconut milk and stir to combine. Cook the mixture for 10 minutes, stirring occasionally – the sauce will thicken in consistency.
• Return the sweet potato noodles to the sauce and toss them to coat thoroughly – tongs work best for this.
• Serve the noodles and garnish with chopped peanuts, cilantro, etc.

Nutrition