25 Min

• 2 Sweet Potatoes, peeled
• 2 oz Pea Shoots
• 1 Purple Ninja Radish, cut into thin triangles
• Cilantro Leaves
• 2 Tbsp Soy Sauce
• 2 Tbsp Peanut or Almond Butter
• ¼ cup freshly squeezed Lime Juice
• 1 tsp fresh Ginger, minced
• 2 cloves Garlic, minced
• 1 tsp Maple Syrup
• 1 tsp Hot Sauce
• 3 Tbsp Sesame Oil
• Sesame seeds (optional)

Using a vegetable peeler, slice your sweet potatoes into thin ribbons.

Whisk together the soy sauce, nut butter, lime juice, ginger,  garlic, 1 tablespoon sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust, if needed.

In a large skillet heat 2 tablespoons sesame oil over medium heat. Add the sweet potato noodles and purple radish and cook for 10 minutes or until softened. Add the pea shoots and continue to sauté until just wilted. Remove from heat, toss in the sauce and divide between two bowls. Garnish with cilantro leaves and sesame seeds, if desired.