Asian-Style Spiralized Sweet Potato Noodle Stir-fry
Asian-Style Spiralized Sweet Potato Noodle Stir-fry - Healthy and nutritious spiralized sweet potato noodle are stir-fried with veggies, shrimp, and Asian sauce. They taste AWESOME!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 24 -30 oz spiralized sweet potatoes
- 2 1/2 Tbsp cooking oil (divided)
- 1 boneless skinless chicken thigh (or breast if you prefer, cut into thin strips)
- 6 oz large shrimp (peeled and deveined)
- 2 large eggs
- 2 cloves garlic (peeled and finely chopped)
- 2 cups shredded cabbage
- 2 cups fresh mung bean sprouts
- 1 fresno pepper (seeded and slice into rings, optional)
- 1 Tbsp soy sauce (or more to taste)
- 1 tsp fish sauce (or more to taste)
- 1/4 tsp sugar
- Spiralizer
Instructions
- 1
Preheat a large skillet or wok. Add 1 Tbsp cooking oil. Add chicken pieces and stir fry until they turn opaque and cooked through. Dish out to a serving platter along with its juice, if any. In a same skillet/wok, wipe it clean and bring it back up to heat, add 1/2 Tbsp of oil. Add shrimp and stir fry until the shrimp turn pink and cooked through. Dish out to the same platter where the chicken is
- 2
Wipe the skillet/wok clean again if necessary. Bring it back up to heat. Add the remaining cooking oil. Add garlic and stir fry for 10 seconds. Add shredded cabbage and stir fry until the cabbage is soft but still have a bit crunch. Push them to the side. Crack in eggs in the middle and let it cook for about 15 seconds undisturbed and then scrambled lightly with spatula. Add spiralized sweet potato, , Fresno peppers (if using), and bean sprouts. Cook for about 30 seconds. Add the chicken the shrimp back in along with seasonings. Stir fry to mix everything and cook for another 1 minute. The sweet potato noodles will be soft but not mushy
- 3
Serve immediately while warm