I’ve been wanting to make these noodles with some kind of sauce and veggies for awhile, and the plan for this sweet potato (organic!) was to make this recipe then give it to a curious friend who had wondered whether you could raw potatoes. but um… I’m greedy. I ate it all at my house. Don’t judge me. I promise i will make this again and actually share it. It will be difficult, but i can do it.
1 yam (sweet potato)
1 tablespoon miso
1 tablespoon mustard
1 tablespoon agave
vegan milk/water, as needed (about 1/6 cup)
3 chopped garlic cloves
To make the noodles – slice the yam on a spiral slicer or mandoline. Mix with a bit of tamari in large bowl and set aside.
To make the sauce – blend all ingredients together. If it’s too thick, add more vegan milk/water. If it’s too thin, add more miso, dates or mustard. pour the desired amount of sauce onto the noodles and mix in. You don’t need that much.
I added chopped avocado, cucumber, beets from our garden, raisins, and parma… of course. I bet this with sesame or pumpkin seeds would be great too.