Spice Spice Baby
Asian 6 Spice
- 1⁄4 tsp Healthy On You Spice Spice Baby Asian 6 Spice
- 1⁄4 cup low-sodium soy/ tamari sauce
- 1 tbsp minced garlic
- 1 tbsp turbinado sugar (or brown sugar)
- 1 tbsp toasted sesame oil
- 12 oz dried sweet potato noodles (glass noodles)/rice noodles work too
- 3 tbsp grape seed, safflower or canola oil
- 1⁄2 small yellow onion, thinly sliced (about 1⁄2 cup)
- 4 oz carrots, peeled and cut into matchsticks (about 1 cup)
- 4 oz fresh shiitake mushrooms, stemmed and thinly sliced (about 1 1⁄2 cups)
- 1 cup whole baby corn
- 1 medium bell pepper, cored, seeded and sliced into 1/8-inch-thick strips
- 1⁄2 cup sugar snap peas, thinly sliced lengthwise (about 1 1⁄2 cups)
- 6 oz asparagus, trimmed and thinly sliced on a bias, tips kept whole (about 1 heaping cup)
- 2 cups baby spinach
- Toasted sesame seeds, for garnish Kosher salt and black pepper
- Make the sauce: In a small bowl, combine soy sauce, Spice Spice Baby, garlic, sugar, sesame oil and 1⁄2 teaspoon pepper.
- In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tbsp) and toss to evenly coat.
- In a large skillet, heat 2 tbsps oil over medium. Add onion, carrots, and baby corn- season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
- Add mushrooms and half the remaining sauce (about 1 1⁄2 tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.
- Add the remaining 1 tbsp safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
- Add the spinach to the skillet and stir until wilted, 1 to 2 minutes.
- Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.
- Divide noodles among bowls and garnish with sesame seeds. Serve warm or at room temperature.
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