Creamy and rich sweet potato vermicelli noodles with roasted sweet potato sticks and maitake mushrooms. Gluten-free, plant based and easy to make. Enjoy xxs
You can use peanut butter instead of tahini.
vermicelli with roasted sweet potatoes & mushrooms
- 3 tablespoons good quality vegetable oil - such as avocado
- 1 large sweet potato
- 1-2 cups maitake mushrooms - or any mushrooms
- 2 scallions
- 2 bunches vermicelli noodles - sweet potato glass noodles
- 2 inch ginger
- 2 - 3 small garlic cloves
- ¼ cup tahini butter - middle-eastern runny type
- ¼ cup tamari - soy sauce or shoyu
- 1 red or green jalapeño - optional
- Preheat the oven to 400F/200C. Pour the oil on a baking tray.
- Peel the sweet potato and cut it into sticks (about ¼ inch thick). Put the sticks on the tray and coat them with the oil, and arrange them in one layer but leave room on the tray for the mushrooms. Cut the bottom of the maitakes, the “roots”, to separate them and put them near the sweet potato sticks. Slice roughly ONLY the white part of the scallion and add it to the tray (save the green part). Roast the vegetables for 10-15 minutes but check on them every 5 minutes to make sure they don’t burn. Remove from the oven when the sweet potato is getting brownish spots.
- Meanwhile, prepare the noodles. Cook according to the instructions on the package. Usually you need to soak the noodles in boiling water for 5 minutes, then drain and rinse with cold water. Put the noodles in a large bowl.
- Slice the green part of the scallion and dice the jalapeño finely.
- Peel the ginger then grate it into the noodle bowl. Crush the garlic in and toss (chopsticks are the best for that). Pour the tahini and soy sauce into the bowl and toss. Taste and correct seasoning. Add the roasted vegetables, scallion and jalapeño (you can save some for garnish), toss and serve. The noodles are delicious also the next day.