Healthy alternatives to classic recipes are not hard to come by. It is filled with classic Asian flavors that get absorbed by the sweet potato “noodles” and other vegetables. If you want to add broccoli or bok choy to this recipe, go for it!
Photo Credit: Cilantro and Citronella
- Prep Time: 5m
- Cook Time: 10m
- Total Time: 15m
- 1 large sweet potato, thickly spiralized
- 2 tbsp. olive oil
- 3 medium carrots, julienned
- 2 green onions, white and green parts, thinly sliced
- 1/4 of a medium cabbage head, shredded
- 1/2 c bean sprouts
- 1 tbsp. light soy sauce
- 1 tbsp. dark soy sauce
- 1 tsp. agave
- 1 tsp. sesame oil
- sesame seeds, to taste
- In a large frying pan or wok, warm 2 tablespoons of olive oil over medium-high heat. Add the sweet potato noodles and toss for about 3 minutes. When the sweet potato looks slightly crisp, remove to a plate and set aside.
- Add the carrots, green onions, and cabbage to the same pan. Toss them until they are browned (about 5 minutes).
- Return the sweet potato to the pan and add the light and dark soy sauce, agave, and sesame oil. Toss for a couple minutes.
- Remove the pan from the heat and add the bean sprouts. Sprinkle with sesame seeds if you want to use them.