Recipe

15 min prep time & 15 min cook time
Feeds 4

Gluten Free

1) Ingredients:

8 oz sweet potato noodles
2 garlic cloves, minced
2 TBSP sesame oil
1 TBSP cooking oil
1/4 tsp sea salt
4 oz shredded cabbage (or a handful)
2 scrambled eggs
1/2 cup ground beef
1/4 cup crushed tomato sauce
1 bunch of green onion (chopped)
1/8 tsp black pepper

Black sesame seeds (garnish)

Sriracha (optional)

2) Tips

Tips: Leftover stuffed cabbage rolls work great! Feel free to substitute ingredients. I didn’t have spinach or shiitake mushrooms. Beef cuts work well too! The tomato sauce elevates the flavors and transform the translucent noodles into a beautiful caramelized color.

3) Create

1. Bring a pot of water to boil. Cook noodles as directed on package. Usually 5 minutes. Drain and set aside. Don't overcook or noodles will get mushy. Use kitchen shears to cut the long noodles.

2. Heat a nonstick skillet in medium heat with cooking oil. Add minced garlic and saute for a minute. Next, add the ground beef and let it cook for 8-10 minutes. Stir a few times. Add salt and pepper.

3. Add shredded cabbage and cook for 2-3 minutes. Next, add the tomato sauce and the cooked noodles. Stir for a minute, then add the sesame oil and green onions. Stir for another minute. Optional to add additional salt and pepper for taste.

4. Add scrambled eggs (for presentation, you can slice strips of the scrambled eggs). Garnish with Sesame seed and add Sriracha to your liking. Enjoy!