One of my favorite recipes ever! Have you ever tried sweet potato noodles? If not, you have to! It's low in fat, vegan, gluten free and so much more! Most importantly it's delicious, this salad you can eat warm and cold and I love to prepare it when I have people over for a party or brunch! Enjoy :)
Have you ever tried sweet potato glass noodles? I love the moist consistency and they are low in fat and made only out of vegetables! How great is that? In this recipe I pair them with organic carrots, tofu, spinach, sesame and an asian dressing. Soooo delicious! You can enjoy it either warm or cold :)
Ingredients
100g Just Taste sweet potato noodles
200g organic tofu
100g organic fresh spinach
2 organic carrots
2 tbsp sesame seeds
2 tbsp mustard, I used dijon
For the sauce
2 tbsp sesame oil
3 tbsp soy sauce
2 tsp fish sauce
1 tsp sweetener, I used rice syrup
2 tbsp rice vinegar
Directions
Bring water to a boil and cook the noodles as instructed. Marinate the tofu with the mustard and set aside. Cut the carrots into small sticks.
In a glass mix together all the ingredients for the sauce and stir until everything is combined.
Bring a pan to high heat and add some vegetable oil. Fry the tofu for around 1 minute on each side, take out of the pan and set aside. In the same pan fry the carrots for 2-3 minutes until crisp. Add the spinach until it folds together, then add the tofu and the sauce and let simmer for another minute.
Add the cooked sweet potato noodles and the sesame seeds to the pan and mix. Enjoy :)
