Ingredients
The following ingredients have 6 Servings
- 8 ounces sweet potato noodles
- 1 teaspoon sesame oil (divided)
- 1/4 cup soy sauce
- 2 teaspoons agave nectar or honey
- 1 teaspoon canola oil
- 1 boneless skinless chicken breast, (cut into 3/4-inch pieces)
- 1/2 red bell pepper (thinly sliced & cut in half)
- 2 medium carrots (peeled & cut into matchsticks)
- 2 garlic cloves (minced)
- 1 cup packed fresh spinach
Instruction
- Bring a large pot of water to a boil over high heat and add the sweet potato noodles. Cook until the noodles are tender, 5 to 6 minutes. Drain and rinse the noodles with cold water until they are cool. Toss with ½ teaspoon sesame oil.
- In a medium bowl, whisk together the soy sauce and agave nectar.
- Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook until the chicken is barely cooked through.
- Add the red bell pepper and carrots, and cook for 1 minute. Add the garlic and spinach, and cook until the spinach is just wilted.
- Add the cooked noodles, soy sauce mixture and ½ teaspoon sesame oil to the skillet and cook, tossing with tongs, until the noodles are heated through, about 1 minute. Serve hot.
- Alternatively, toss the noodles, sauce and sesame oil with the vegetables, but don’t reheat the mixture. Serve at room temperature.