Lemon-Ginger Sweet Root Noodles
By Katie Mae
Katie Mae is a plant-based culinary coach and nutritionist on a mission to empower people in living brighter lives via delicious plant foods.
Serves: Makes 5 cups
Prep Time: 15 min
Cook Time: 15 min
1 In a large saute pan or skillet over medium-high heat, add onions and cover. Saute for a few minutes, stirring occasionally.
2 In a small bowl, mix lemon juice, apple cider vinegar, and water.
3 Add ginger, beet noodles, and sweet potato noodles to the pan. Pour the lemon marinade over the noodles and turn the heat to medium. Cover and saute for 5 minutes, occasionally giving the noodles a gentle stir to so they cook evenly.
4 After 5 minutes, or once the noodles are tender to your liking, turn off heat. Stir in fresh mint and serve warm or chilled.
5 Chef’s Note: I used red beets and orange sweet potatoes in this dish, but feel free to use any varieties you like. The red beet juice gave the sweet potatoes a pink color, which leads to a pretty plate of red, purple, and pink noodles.
6 You can also replace the beets and sweet potato with other starchy vegetables, such as winter squash, yams, rutabagas, turnips, carrots, or parsnips.