Stir-fried sweet potato starch noodles with colorful vegetables and a savory-sweet sesame soy dressing.
Soak the noodles in boiling water for 8 minutes.
Cut the carrots into fine strips and slice the mushrooms.
Sauté the vegetables in a pan for 5 minutes.
Add the spinach and cook until wilted.
Mix the drained noodles with the vegetables and soy sauce.
Heat everything together over high heat for 3 minutes while stirring.
Finish with a drizzle of sesame oil and serve.
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