Sweet Potato Zoodle Stirfry

ingredients

• 3 sweet potatoes
• 1 red onion, peeled and thinly sliced
• 8 oz. mushrooms, cleaned and sliced
• 1 Tb. oil
• 2 cloves of garlic, minced
• 2 cups fresh broccoli florets
• 2 Tb. hoisin suace
• 2 Tb. soy sauce
• 1 tsp. sesame oil
• 1 tsp. fresh minced ginger
• Garnish: sesame seeds, green onion and lime wedges

instructions

1. Peel the sweet potatoes and run them through your spiralizer on the coarse noodle setting and set aside.
2. Heat a wok over high heat.  Add in the vegetable oil and once super-hot toss in the sliced onions and mushrooms.  Toss and cook for 3-4 minutes until softened and browned in spots.  Add the garlic and cook another 30 seconds, until fragrant.
3. Now it's time to add the zoodles, broccoli, hoisin sauce, soy sauce, sesame oil and ginger paste.  Toss to coat and allow to cook until the broccoli is bright green, the noodles are bite-tender, and the flavors have melded together, about another 3-4 minutes!
4. Serve the zoodles in individual bowls, garnished with sesame seeds, scallions and a lime wedge.

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