Vegetable Glass Noodles

Serves

4

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

For the sauce:
  4 tbsp. tamari
  1 tbsp. garlic, minced
  1 tbsp. coconut sugar
  1 tbsp. toasted sesame oil
  salt & pepper
For the noodles:
  12 oz. (340g) dried sweet potato noodles (glass noodles)
  3 tbsp. coconut oil
  1 small yellow onion, sliced
  4 oz. (115g) carrots, peeled, cut into matchsticks
  1 yellow bell pepper, sliced
  4 oz. (115g) sugar snap peas, sliced lengthwise
  6 oz. (170g) asparagus, trimmed and sliced
  4 oz. (115g) shiitake mushrooms, chopped
  salt & pepper
  5 oz. (140g) baby spinach
  1 tbsp. toasted sesame seeds, to serve

Nutrition

(Per Serving)

Calories

417

Fats

4 g

Protein

5 g

Carbs

92 g

Instructions

  • Make the sauce by combining all the sauce ingredients together in a small bowl and season with salt and black pepper.
  • Cook the noodles according to instructions on packaging, then drain and run under cold water. Transfer to a large bowl and toss with half of the sauce.
  • Heat 2 tablespoons of coconut oil in a large pot over a medium heat. Cook the onion, carrots, bell pepper, peas and asparagus for around 3 minutes.
  • Now add the mushrooms and the other half of the sauce, season with salt and pepper. Cook, stirring occasionally, for a further 3 minutes. Finally add the spinach and cook until wilted, then take off the heat.
  • Transfer the vegetables into the bowl with the noodles and mix well. Divide between 4 serving bowls and garnish with sesame seeds. Serve hot or at room temperature.