Serves 2

 

FOR THE SAUCE:

• ¼ cup unseasoned rice vinegar
• 1 tablespoon grated ginger
• 2 tablespoons white miso
• 2 tablespoons tahini
• 1 tablespoon coconut aminos or 1½ teaspoons fish sauce
• 1 1/2 tablespoons toasted sesame oil
• ¼ cup water
• ½ ripe avocado
• ¼ cup sliced green onions
• 5 to 6 drops liquid stevia

 

FOR THE NOODLES:

• 3 cups spiralized sweet potato (from 1 to 2 large potatoes)*
• 1 tablespoon extra-virgin olive oil
• 1 red onion, thinly sliced
• 2 cups sliced mushrooms (preferably cremini or shiitake)
• ½ cup thinly sliced radishes
• ½ cup diced cilantro or parsley

 

MAKE THE SAUCE: Combine all the sauce ingredients in a blender and blend until smooth and creamy. Refrigerate until needed.

MAKE THE NOODLES: Cut the sweet potatoes into noodles.

Heat a large skillet over medium-high heat. Add the oil, onion, and mushrooms and cook 5 to 7 minutes, until the mushrooms begin to brown and the onions are translucent.

Add the sweet potatoes and cook an additional 3 to 5 minutes, until just tender.

Remove from heat and toss with the sauce, radishes, and cilantro or parsley before serving.

 

*If you don’t have a spiralizer, cut the sweet potatoes into noodle shapes with a vegetable peeler or a very sharp knife.

Miso Sweet Potato Noodles