Ingredients

• 1/2 half sweet potato
• 2 carrots
• 1 bell pepper
• 1/2 leek
• 2 cm piece of ginger
• 6 cloves of garlic
• Cooking oil
• Sweet potato noodles
• Sesame seeds for topping
• A lime for topping

Use whatever vegetables you happen to have at home. Just take their individual cooking time into consideration. Also, when I cook I make sure to have a variety of colors. 🙂

Ingredients for sauce

• 1 tbsp tahini
• 1 tbsp miso paste
• 1 tsp honey
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp dijon mustard
• 2 tbsp lime juice
• A pinch of salt
• A dash of black pepper

Directions for vegetables

Peel and chop all vegetables.

With a bit of oil, salt and pepper, put the sweet potato in the oven at 200° for about 40 minutes. Make sure to mix them every ten minutes. When they are soft all the way through take them out of the oven and set them aside.

In a large skillet, fry the vegetables on medium heat. Start with the vegetables that need the most time to be cooked. When all vegetables have been added, add in the garlic so that it will be finished at the same time as the vegetables but not get burnt.

Then add in the sweet potato to the skillet and mix all vegetables together carefully.

Directions for sauce

In a mixing bowl, add the tahini, miso paste, and honey and mix well. Add the soy sauce, sesame oil, and lime juice little by little and mix well. Add salt and black pepper. Mix and taste test until you are satisfied.

Pour the sauce over the vegetables and mix so that all vegetables get covered with the wonderful sauce. Taste test. 🙂

Directions for assembly

Cook your noodles and strain them.

In a bowl, add in the noodles and vegetables, topp with sesame seeds and a slice of lime. 🙂