SESAME SWEET POTATO NOODLES #vegetarian #glutenfree

Considering how to make sweet potato noodles? We have you secured!

Regardless of whether you are viewing your starch admission, maintaining a strategic distance from gluten or grains, or simply need to eat an increasingly supplement thick diet, vegetable noodles are for you. Fortunately vegetable noodles rush to make: these Sesame Sweet Potato Noodles can be prepared to eat in only 20 minutes. Make a huge clump and stop for a simple dinner during occupied weekdays.

When I initially bought my spirilizer I didn't know how frequently I would utilize it. I immediately found that you could substitute vegetable noodles in any dish that you would typically utilize standard pasta. Spirilizer to the salvage! In the past I attempted to pull off making noodles utilizing cheddar graters, mandolins, and vegetable peelers. These choices take care of business, yet nothing is simpler or superior to a genuine spirilizer.

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Ingredients

• 1 large sweet potato
• 1 tablespoon olive oil
• 2 tablespoons tahini paste
• 1 tablespoon toasted sesame oil
• 2 tablespoons raw apple cider vinegar
• 2 teaspoons raw honey or maple syrup
• pinch crushed red pepper flakes
• 1/4 teaspoon salt
• 1 green onion, diced
• 1 tablespoon sesame seeds

Instructions

1. Cook the sweet potato in a 425 degree oven for 10 minutes (will not be fully cooked at this point).
2. While the potato cools enough to handle make the dressing.
3. In a small bowl whisk together the tahini, sesame oil, vinegar, honey, red pepper flakes, and salt.
4. Set the dressing aside.
5. Spirilize the sweet potato into noodles.
6. In a medium sauté pan heat the olive oil and cook the sweet potato noodles for about 5 minutes (I like them slightly crunchy but cook longer if desired).
7. Toss in the dressing, green onions, and sesame seeds.
8. Serve warm or cold.
9. Store in an airtight container in the fridge for up to one week.

Notes
*choose organic ingredients when possible.

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