Sweet Potato Noodle Stir-fry

🛒 Ingredients

• Sweet Potato Noodles (Dangmyeon), dry 80 g · 280 kcal
• Firm Tofu 80 g · 60 kcal
• Carrots, julienned 40 g · 16 kcal
• Red Bell Pepper, sliced 40 g · 12 kcal
• Fresh Spinach 50 g · 10 kcal
• Shiitake Mushrooms, sliced 40 g · 11 kcal
• Yellow Onion, sliced 30 g · 12 kcal
• Garlic, minced 5 g · 7 kcal
• Fresh Ginger, grated 5 g · 4 kcal
• Gluten-Free Low Sodium Soy Sauce 20 g · 10 kcal
• Toasted Sesame Oil 10 g · 90 kcal
• Rice Vinegar 10 g · 2 kcal
• Brown Sugar 5 g · 20 kcal
• Vegetable Oil 10 g · 90 kcal
• Sesame Seeds 3 g · 17 kcal

👨‍🍳 Instructions

1. Cook sweet potato noodles according to package directions; drain, rinse with cold water, and set aside to prevent sticking.
2. Prepare the sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, and grated ginger until well combined.
3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add sliced onion, carrots, and bell pepper, stir-fry for 3-4 minutes until slightly tender-crisp.
4. Add sliced mushrooms and tofu to the wok, continuing to stir-fry for another 3-5 minutes until mushrooms are browned and tofu is heated through.
5. Stir in spinach until it wilts, then add the cooked sweet potato noodles and pour the prepared sauce over everything.
6. Toss well to coat all ingredients evenly with the sauce, cooking for 1-2 minutes until heated through. Garnish with toasted sesame seeds before serving.