Chickpea Peanut Sweet Potato Noodles

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Vegetable Broth

  From bouillons. Low sodium

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  1 tsp or 6g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Peanut butter

  Smooth style, without salt

  1 tbsp or 16g

• Lemongrass Paste

  Gourmet Garden

  3 tsp or 15g

• Garlic

  Raw

  4 cloves, minced or 12g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Ginger root

  Raw

  1 tsp or 2g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Peanuts

  All types, raw

  1 oz or 28g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Heat half of the olive oil in a large skillet over medium heat. Add spiralized sweet potatoes, salt, and vegetable broth. Toss to coat and cook for 5 minutes, stirring occasionally. Remove from the skillet and set aside.
2. Add the remaining olive oil to the skillet and return to medium heat. Add chickpeas, sliced scallions, and minced garlic, and sauté for about 2 minutes.
3. Stir in lemongrass paste, grated ginger, and optional sliced Thai chiles.
4. Add peanut butter, soy sauce, and coconut milk. Stir to combine and cook for 10 minutes, stirring occasionally, until the sauce thickens.
5. Return the sweet potato noodles to the skillet and toss to coat thoroughly. Use tongs for best results.
6. Serve the noodles garnished with chopped peanuts and cilantro.