- 6 oz. dried sweet potato noodles
- ¼ cup soy sauce - or tamari sauce for a gluten free meal
- ¼ cup brown sugar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- ¼ teaspoon ground black pepper
- 8 oz. peeled, deveined large raw shrimp
- 3 tablespoons peanut oil
- 8 oz. mushrooms, sliced (I actually used jarred grilled shiitake mushrooms that I cut into bite-sized pieces)
- 1 large carrot, coarsely shredded
- ½ red onion, sliced
- 8 oz. sliced cabbage
- ½ cup shelled edamame
- 1 cup whole cherry tomatoes
Bring a pot of water to a boil. Cook the dried sweet potato noodles according to the instructions on the package. Taste the noodles once done. They should be cooked through and tender. Immediately drain the noodles and rinse them with tap water to stop the cooking. Drain thoroughly and set aside.
Mix all of the sauce ingredients (soy sauce through ground black pepper) together in a small bowl. Stir until the brown sugar is fully dissolved.
Transfer 1 ½ tablespoons of the sauce into a bowl with the shrimp. Mix with your hand to coat the shrimp evenly with a thin layer of sauce. Let the shrimp marinate while preparing the rest of the ingredients.
Heat 1 tablespoon of the oil in a large wok or nonstick pan over medium high heat until hot. Spread the shrimp in the pan with minimal overlapping. Let the shrimp cook without touching until the bottom turns golden brown, 1 minute or so. Flip with a spatula to cook the other side until golden brown. Transfer to a plate.
Add 1 tablespoon of oil to the same pan. Add the mushrooms. Cook, stirring occasionally, until it’s seared on the surface but not cooked through, 1 minute or so.
Add the carrot, red onion, and cabbage. Pour ½ tablespoon oil on top; stir and cook until the veggies turn tender and cooked through. Transfer to a large bowl.
Add the remaining ½ tablespoon oil and the cooked sweet potato noodles, shrimp, cooked veggies, edamame, and cherry tomatoes. Pour the rest of the sauce on top. Toss with a pair of tongs until the sauce is absorbed. Serve warm as a main dish.
- Yields: 2-3 servings
- Preparation Time: 20 minutes