8 oz sweet potato noodles
10 medium sized mushrooms, sliced
1/2 red pepper, sliced
1 medium onion, sliced thinly
2 large carrots, shaved with vegetable peeler
2 large handfuls spinach
3 cloves garlic, minced
1 tbsp. sesame oil
4 tbsp. soy sauce
Cook sweet potato noodles according to package (or cook for 4 - 5 minutes in boiling water, then immediately rinse under cold water).
Add a generous drizzle of olive oil to a large saute pan over medium high heat. Add garlic, mushroom, onion and red pepper and saute until onion is translucent. Add carrot and spinach and saute another minute.
In a small bow, mix soy sauce and sesame oil until combined.
All together now:
Add cooked noodles to pan with vegetables and toss with sauce. Season with black pepper.
Garnish with sliced scallion and toasted sesame seeds.