Korean sweet potato noodle stirfry

By foodiva

A simple Korean inspired stir-fry with sweet potato noodles and a bunch of veggies - yum!

Ingredients

• 6 ounces dried Korean sweet potato noodles (1/2 package)
• 1 tablespoon toasted sesame oil
• 1/4 cup soy sauce (non-GMO), tamari or Braggs liquid aminos
• 1 tablespoon coconut sugar
• 1 tablespoon sesame oil
• 1 - 20oz package firm tofu pressed and cut into 1 inch strips (I like to use sprouted tofu)
• 2 tablespoons avocado oil (as needed)
• 3 garlic cloves, finely chopped
• 1 large sweet onion, thinly sliced
• 1.5 lb fresh cremini mushrooms thinly sliced
• 3 medium carrots, peeled and cut into 1/2-inch matchsticks
• 4 cups of red or green cabbage
• 4 large handfuls of baby spinach (approx 142g package)
• 1 red bell pepper
• sea salt as neede
• 1/3 cup toasted sesame seeds

Preparation

Step 1

Instructions
Place sweet potato noodles in boiling water for 5 minutes, add sea salt and once cooked, rinse them well under cool water and strain them well. Once fully strained, place them in a bowl and toss with 1 tablespoon of toasted sesame oil. Set aside until the remaining ingredients are cooked.
Cut tofu into 1 inch trips and place over dish cloth or paper towels and pat down to remove excess water. Set aside and allow all the water to drain completely.
Finely mince garlic and slice onions, sliver cabbage into thin strips, julienne carrots, slice mushrooms and pepper. Try to store them in separate containers or place them in a dish which will allow them to be easily separated as they will be cooked together but will be added to the wok at different times to allow everything to cook appropriately.
In a stainless steel wok or a frying pan, place one tablespoon of avocado oil over medium heat. Once the oil is heated, add 1 minced garlic clove, cook for a minute and then add sliced tofu and spread evenly. Cook on one side for approx. 5 minutes until the side is crispy and golden and flip to second side and cook another 3-5 minutes. Place in a dish and add 2 tablespoons of the noodle marinade over the cooked tofu.
Add another tablespoon of avocado oil to the wok and add the remaining minced garlic and sliced onions. Cook for a 3-4 minutes until onion begins to wilt and garlic becomes aromatic. Next add sliced mushrooms and cabbage and sprinkle with some sea salt, cook until mushrooms begin to release juices 4-5 minutes.
Next add, carrots, red peppers and spinach. Cover and cook for 2-3 minutes until they become bright orange and red and the spinach begins to wilt. Place the noodles overtop, place the remaining marinade and add tofu and cook for 3-4 minutes, until all the flavours are incorporated.
Remove from the heat and top with toasted sesame seeds. This can be enjoyed immediately, served warm or can be eaten the next day cold or reheated.

Instructions