Asian Sweet Potato Noodles Recipe with Chicken & Vegetables

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 oz. sweet potato noodles
• 1 tsp sesame oil, divided
• ¼ cup soy sauce
• 2 tsp agave nectar or honey
• 1 tsp canola oil
• 1 boneless, skinless chicken breast, cut into ¾-inch pieces
• ½ red bell pepper, thinly sliced & cut in half
• 2 medium carrots, peeled & cut into matchsticks
• 2 garlic cloves, minced
• 1 cup (packed) fresh spinach

Also mentioned in the method: noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil. Add the sweet potato noodles and cook 4 to 5 minutes until tender. Drain, rinse under cold water, and set aside.

2. In a small bowl, whisk the soy sauce, agave nectar or honey, and half of the sesame oil until combined.

3. Heat the canola oil in a large skillet over medium-high heat. Add the chicken pieces and cook 4 to 5 minutes, stirring, until cooked through to 165°F (74°C) in the thickest part.

4. Push the chicken to one side. Add the remaining sesame oil, garlic, red bell pepper, and carrots. Stir-fry 3 minutes until the vegetables begin to soften.

5. Add the spinach and cook about 1 minute, tossing, until just wilted.

6. Add the noodles and the soy mixture to the skillet. Toss 1 to 2 minutes until heated through and evenly coated. Serve warm.