Soy Sauce Sweet Potato Noodles

I finally got a spiralizer. I resisted for a protracted time, however a recent trip to KitchenAid® headquarters in Chicago modified my mind. Now, let’s be clear, I’m not going paleo. I’m not on a low-carb diet (sorry, not even a cool new tool goes to convert American state to provide up my beloved pasta). Healthy choices are a bonus, for sure, but no, the important reason i like this attachment? It’s therefore gosh darn fun.

While the sauce is sort of identical, the sweet potato noodles don’t absorb liquid within the same means the egg noodles do, therefore we tend to salaried by moving the noodles in starch initial, each to assist in browning and to thicken the sauce that the noodles are equally coated in sweet, sticky goodness.

While the attachment will a good job of spiralizing (as it should), I found the peeling blade to possess a tough time with the uneven nature of the sweet potato. The blade was meant to figure with soft-skinned, symmetrically-shaped fruits and vegetables like apples, potatoes, and zucchini, however unless you'll search out a wonderfully symmetrical sweet potato you’ll be happier peeling them by hand initial.

Ingredients:

• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons dark soy sauce or tamari
• 2 teaspoons sesame oil
• 2 teaspoons dark brown sugar
• 1 teaspoon sriracha
• 2 medium sweet potatoes, peeled and spiralized
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 2 green onions, sliced into matchsticks, white/light green and darker green parts separated
• 1 medium carrot, thinly sliced into matchsticks or ribbons
• 3 ounces bean sprouts
• sesame seeds, for garnish

Directions:

1. In a small bowl, whisk together soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and sriracha. Set aside.
2. Toss spiralized sweet potato with cornstarch until evenly coated.
3. In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add sweet potato and garlic and cook for 3-4 minutes or until garlic is fragrant and noodles are beginning to brown. Add soy sauce mixture and toss to coat. Cover skillet and cook for 2 to 3 minutes or until noodles are just tender (they should be cooked through but still al dente, you don’t want them so soft they fall apart). Add green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until  just softened.
4. Remove from heat and divide among bowls; sprinkle with sesame seeds and serve immediately.

Adapted from HERE

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