Ingredients

  • 8 ounces sweet potato vermicelli noodles
  • 1 sweet onion, sliced into thin strips
  • 2 cloves garlic, finely chopped
  • 1/2 pound baby spinach, parboiled
  • 2 carrots, julienned
  • 3 scallions, chopped
  • 5 mushrooms, sliced (I like to use creminis)
  • 1/2 cup zucchini, sliced into half-moons
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • Salt to taste

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Cook noodles according to package directions
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Step 2

  • In a large pan or wok over medium heat, heat olive oil and 1 Tbsp sesame oil
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Step 3

  • Add onion slices and garlic and saut for about 1 min
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Step 4

  • Add rest of vegetables and cook for 4-5 min, until the vegetables are half-cooked and still a bit crispy
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  • Length: 5 minutes

Step 5

  • Turn heat to low and add cooked noodles, soy sauce, sugar, and the remaining sesame oil
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Step 6

  • Mix to combine and cook for another 2 min

Step 7

  • Add salt or more soy sauce if needed (or if you want it a bit sweeter, add a touch more sugar)
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Step 8

  • If using sesame seeds, add them at finish
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