Vegetable Chow Mein with Sweet Potato and Garlic Tamari Sauce

SERVINGS 2 PREP & COOK TIME 30 min CALORIES 650 FAT 9g CARBOHYDRATES 120g PROTEIN 22g

Vegetable Chow Mein with Sweet Potato and Garlic Tamari Sauce
Vegetable Chow Mein with Sweet Potato and Garlic Tamari Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz sweet potato

  • 1

    clove garlic

  • 5

    oz button mushrooms

  • 1

    red bell pepper

  • 5

    oz bok choy

  • 11

    oz fresh noodles

  • 2

    tbsp agave

  • 3

    tbsp tamari

  • 2

    oz water chestnuts

  • 2

    tbsp chile garlic sauce

  • 1

    tbsp vegetable oil*

  • Salt*

  • 8

    oz 8 oz sweet potato

  • 1

    clove 1 clove garlic

  • 5

    oz 5 oz button mushrooms

  • 1 1

    1 red bell pepper

  • 5

    oz 5 oz bok choy

  • 11

    oz 11 oz fresh noodles

  • 2

    tbsp 2 tbsp agave

  • 3

    tbsp 3 tbsp tamari

  • 2

    oz 2 oz water chestnuts

  • 2

    tbsp 2 tbsp chile garlic sauce

  • 1

    tbsp 1 tbsp vegetable oil*

  • Salt*

Directions

1 Prep the vegetables Rinse and dry the produce. Fill a small saucepan with water and place over high heat to boil. Peel the sweet potato with a peeler, then continue peeling beyond the skin to make noodles. Peel and mince 1 clove garlic. Thinly slice the mushrooms. Deseed and thinly slice the red bell pepper. Trim the bok choy and roughly chop. 2 Begin to cook Place a large nonstick skillet over high heat with 1 tbsp vegetable oil. Add sliced mushrooms and cook until browned in places, about 4 to 6 minutes. Add the sweet potato noodles, garlic, and red bell pepper. Cook until pepper is tender, about 2 to 3 minutes. 3 Cook the noodles Add the noodles to the boiling water and immediately stir. Reduce heat to medium and cook until just al dente, about 2 to 3 minutes. Drain and rinse with cool water to halt the cooking. 4 Sauce it up Add the agave, tamari, and ΒΌ cup water to the skillet, and reduce heat to medium. Cook until the sauce thickens slightly, about a minute. Add the bok choy and water chestnuts to the skillet and toss to combine. Cook until bok choy is bright green and just tender, about 2 to 3 minutes. 5 Add the noodles Add the cooked noodles to the skillet with the vegetables, sprinkle with salt, and gently toss them with tongs or a fork until well combined. Let noodles simmer, tossing occasionally to heat through, about 2 to 3 minutes. 6 Chow down Divide vegetable chow mein between large plates and top with the spicy chili garlic sauce. Grab your chopsticks and dig in!

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