I've been playing with these (http://detoxinista.com/2012/01/sweet-potato-noodles-with-roasted-red-pepper-cream-sauce/) noodles and trying them in different recipes with pretty good results. When I came across this recipe (http://asmallsnippet.com/2011/03/spicy-thai-noodles.html) I knew I had to try it. My goal was to make it healthier without compromising the taste. Instead of using the 3/4 cup of oil, I used 1/2 cup of sesame oil and heated it over low with 5 cloves of chopped garlic, 1 fresh large Thai chili, and about 4 inches of fresh sliced lemongrass. If I made this again, I would put more Thai chili in. Let this heat slowly, keeping a close eye on it, until the oil starts to sizzle. Turn off heat and prepare veggies. I did not strain the oil as the the recipe calls for.
The recipe calls for 1 lb of pasta. Instead, I used my julienne peeler to shred 4 medium garnet yams. (Sorry for the blurry photos!)
I was left with "cores" from the yams that I couldn't shred, so I put them in tin foil and baked them until soft. (The next morning I mashed them with a fork and added homemade almond milk for breakfast - yum!)
Let the oil sit as long as possible to become really flavorful. When you are ready to eat, turn on heat and add yam noodles, half a sliced red onion, and stir until the yam noodles are wilted but not mushy. Mine still had a little crunch to them that I liked.
Mix in the soy sauce and honey as the recipe calls for, but also add 6 tablespoons of vinegar as well. I used a cinnamon basil vinegar my cousin made me for Christmas. Also stir in 1 chopped red bell pepper and a can of white beans, drained. You could easily sub another protein source here. Plate your noodles and garnish with green onion and cilantro.
This recipe makes excellent leftovers! I chopped a fresh mango and put it on the side. In the container on the right I have Chinese broccoli with mashed avocado mixed in and cinnamon basil vinegar on top. This was a very filling lunch!
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