Ingredients for 3–4 servings:
- 240g Sweet potato noodles (alternative)
- 40 g thinly sliced onion rings
- 60g thinly sliced shiitake mushrooms
- 4 garlic cloves, minced
- 80 g carrot, cut into julienne strips
- 80 g zucchini cut into julienne strips
- 30g chopped green onions
- 1 tbsp maple syrup
- 2–3 tbsp Coco Aminos (optional)
- 1 tbsp freshly squeezed lime juice
- sea-salt (optional), to taste
- 1–2 tsp Sesame seeds, for serving (optional; omit if fat-free)
Preparation:
Cook the sweet potato noodles according to package instructions. Then drain and rinse under cold water. Place back in the cooking pot and cut the noodles 4–5 times with scissors to make them shorter.
While the noodles are cooking, heat a large skillet over medium-high heat and add the onion and shiitake mushrooms. Stir occasionally and cook until the onions and shiitake mushrooms are soft and browned, 5–8 minutes. If necessary, add a little water to prevent them from burning.
Add garlic, carrots, zucchini and scallions to the pan. Continue cooking for 3–4 minutes until the carrots and zucchini are soft. Finally, stir in the pasta, maple syrup, Coco Aminos (if using), lime juice and sea salt (if using) and season to taste. Mix everything evenly again.
Serve hot or cold and garnish with sesame seeds (if using).
Bon appetit!
Photos: Maarja Urb
English 
Deutsch 
Italiano 
Français 
Español 
Nederlands