In celebration of Chinese New Year I wanted to recipe test a new dish. I was craving noodles, as per usual, but I wanted to make it a little bit healthier. I had never made sweet potato noodles before so I thought I would give it a whirl. I busted out the spiralizer and was surprised at how well it worked on the sweet potato, granted I did need to put a little bit more muscle than usual. Who said cooking couldn’t be a good workout! So while I was at it, I decided to spiralize some zucchini too, to add some variety.
One thing I do want to mention is that I had thought that the sweet potato would have taken much longer to cook than the zucchini noodles. I initially cooked the sweet potato first, but by the time I added the other noodles, it started to fall apart a little bit. Either way still delicious! I adjusted the recipe for you so that you can put the “noodles” in at the same time!
I added in some shiitake mushrooms which are considered to be a medicinal mushroom for immunity. I also included some bok choy and broccoli, excellent vegetables for detoxification.
The brown rice noodles I used are from Lotus Foods, you can find them at several health food stores or Homesense/Winners, which is where I usually buy them for a better price. They have a few different varieties, the one I used was bamboo.
You can easily make this recipe with just sweet potato noodles or zucchini noodles. Up to you, just spiralize a couple more. The sauce is also pretty versatile and can be used for any asian flavoured stir-fry.
2 packs of brown rice ramen noodles (or sub for more sweet potato and zucchini)
1 large flank steak
1 cup of bok choy
1 cup of broccoli florets
1 cup of shiitake mushrooms
2 tsp of grated ginger
3 cloves of garlic, minced
4 tbsp of low sodium tamari or coconut aminos
1 tbsp of toasted sesame seed oil
2 tbsp of olive oil
1 tbsp of maple syrup
1 tbsp of rice wine vinegar
1/8 tsp of cayenne
pinch of red pepper flakes
1 tbsp of sesame seeds
3 tbsp of avocado oil for cooking
Cilantro and basil for garnish
Make your sauce by combining 1 tsp of grated ginger, 1 clove of garlic, coconut aminos or tamari, olive oil, toasted sesame seed oil, maple syrup, rice wine vinegar, cayenne, red pepper flakes and sea salt to taste. Whisk to combine and set aside.
Bring a pot of water to a boil, cook the ramen noodles according to the package, drain and set aside.
Using a spiralizer, spiralize the sweet potato and zucchini. If you don’t have one you can always just use your vegetable peeler to peel into strips.
Chop your broccoli florets, shiitake mushrooms and bok choy. For the bok choy, I like to separate the leaf part and the stem. That way I add the bok choy leaves a little later one since they cook fairly quick.
Take your flank steak and slice into thin strips, against the grain. Season with salt and pepper.
Add 1 tbsp of avocado oil and bring the pan to high heat. Add the beef and stir for 2 minutes until browned. Remove from the pan and put into a large bowl. Add 1 tbsp of the sauce you made to it and sprinkle with a little sea salt.
Add another tbsp of avocado oil and add the remaining tsp of ginger, 2 cloves of garlic and shiitake mushrooms. Stir for a couple minutes then add the broccoli and bok choy stems. Season with sea salt and black pepper. Add 1/4 cup of water, place the lid and steam for 3 minutes.
Remove the lid and add in the bok choy leaves, stir for another minute or two and remove all the vegetables. Place in the bowl with the beef. Try to put it to the side of the bowl as to not overcook the beef with the heat.
Add another tbsp of avocado oil and add the spiralized sweet potato and zucchini. Season with salt and pepper again. Cook for 4-5 minutes until cooked. Add in the sesame seeds and toast a little bit in the pan. Add in the ramen noodles, vegetables and beef. Give the sauce another quick whisk and pour the sauce over, stir to combine and serve.