Easy Sweet Potato Noodles Gluten-Free Stirfry
Healthy sweet potato glass noodle stir fry(vegan and gluten-free)
Ingredients
- Sweet potato noodles (these organic ones are what I use)
- 5 cloves garlic
- 1 small white onion
- 1 inch fresh ginger root
- mushrooms - shiitake, crimini or portobello work best
- 1 red pepper
- Carrot
- Garlic scapes or green onions
- 3 tablespoons Big Tree soy-free teriyaki marinade(sub tamari or soy sauce if not gf)
- 1 tablespoon sesame oil
- Garnished with basil
Instructions
- Fill large pot with water and heat to boil noodles.
- Heat your wok or large skillet and coat with sesame oil.
- Cut onion, red pepper and mushrooms into large slices, mince garlic and ginger, thinly slice carrot and garlic scapes or use mandolin to get thin ribbons. Flash cook everything for 3-5 minutes on high until gently cooked with some color on the outside. Don't overcook these vegetables, you want them to still have integrity.
- Cook the noodles per instructions on the back of the package, then drain and add to the vegetables. Using tongs, combine and add the teriyaki marinade, incorporate well.
- Plate and garnish with basil leaves.