Sesame Sweet Potato Noodles

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Vinegar

  Cider

  2 tbsp or 30g

• Honey

  2 tsp or 14g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  Table

  ¼ tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tbsp or 15g

Directions

1. Cook the sweet potato in a 425 degree oven for 10 minutes (will not be fully cooked at this point).
2. While the potato cools enough to handle, make the dressing: In a small bowl whisk together the tahini, sesame oil, vinegar, honey, red pepper flakes, and salt. Set aside.
3. Spirilize the sweet potato into noodles. In a medium sauté pan heat the olive oil and cook the sweet potato noodles for about 5 minutes. This will leave them slightly crunchy, but you can cook a bit more if you want them softer.
4. Toss in the dressing, green onions, and sesame seeds. Serve warm or cold. Store in an airtight container in the fridge for up to one week.

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