20-MINUTE PEANUT SWEET POTATO NOODLES WITH SPINACH

20-Minute Peanut Sweet Potato Noodles with Spinach image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 16

1/4 cup creamy peanut butter
2 tablespoons rice wine vinegar
2 tablespoons tamari or soy sauce (choose tamari if gluten-free)
2 tablespoons toasted sesame oil
1 teaspoon grated ginger root
1 medium garlic clove
1/2 cup warm water
1 tablespoon olive oil
1 medium sweet potato (peeled and spiralized with 1/8-inch julienne blade)
4 cups about 3 ounces baby spinach
1/4 cup chopped peanuts
Small bunch fresh cilantro
2-3 scallions (finely sliced)
Baked tofu (chopped)
Cooked (chopped chicken)
Spiralizer

Steps:

Make the sauce. Add all peanut sauce ingredients to a small bowl and whisk until smooth. Set aside.
Spiralize your sweet potato using the 1/8" julienne/spaghetti blade on your spiralizer.
Set a large saute pan over medium heat. When hot, add the olive oil. When the oil is hot, add the sweet potato noodles. Cook until beginning to get tender, about 5 minutes, stirring frequently. If the noodles to stick to the bottom of the pan, add a tablespoon or two of water to help keep the sweet potatoes moving. If they begin to burn, reduce heat. Watch them closely because they can burn quickly - trust me, I know first hand!
Add spinach and cook, stirring frequently, until spinach is wilted, another minute or two.
Add the peanut sauce and cook, stirring and tossing, until the peanut sauce is bubbling and thickened slightly and the veggies are coated, about 1 minute more.
Transfer to plates and add toppings. Add additional protein if desired. Serve immediately.