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.