Straight from Cilantro and Citronella | Serves: 2 | Time: ~ 15 min
A large #SweetPotato, thickly spiralized
2 tbsp oil or water (I used sesame oil)
3 medium #carrots, cut into matchsticks
2 green onions, white and green parts, cut into matchsticks
1/4 of a medium #cabbage, shredded
3.5 oz bean sprouts
1 tbsp light soy sauce and 1 tbsp dark soy sauce (I did 2 Tbsp of coconut aminos)
2 tsp sugar (I used agave)
1 tsp sesame oil
A sprinkling of sesame seeds (optional, I went for it!)
Heat a wok or large pan over medium-high heat. Add a couple tablespoons of water or oil and stir-fry the sweet potato for about 3 minutes, tossing constantly with tongs.
When the sweet potato is crisp-tender, remove to a plate and set aside.
Now add the carrots, green onions and cabbage to the pan. Stir-fry until the vegetables are crisp-tender.
Add back the sweet potato noodles, then the light and dark soy sauce, sugar, and sesame oil. Mix well.
Finally, take the pan off the heat and add the bean sprouts. Allow the remaining heat to warm the bean sprouts and then serve with a sprinkling of sesame seeds.
What I ate and drank today (3/29/2018)
128 oz of water
1 decaf cortado from Cafe Kindred
1 half caf from Cafe Kindred
Egg, cheese and tomato croissant from Cafe Kindred
Cheese spinach wrap
Kashi with almond milk