Ingredients

• •4 ounces sweet potato starch noodle
• •3 stalks green onion
• •3/4 cup carrot - julienned
• •1/2 cup red bell pepper - julienned
• •1 clove garlic - minced
• •1 cup onion - sliced
• •1 bunch spinach - about 4 ounces
• •4 ounces white mushroom - sliced
• •1 teaspoon salt - for cooking
• •2 tablespoons soy sauce
• •2 tablespoons sesame oil
• •1/2 teaspoon ground black pepper
• •1 tablespoon sesame seed - toasted
• •2 teaspoons sugar

Instructions

1. 1.PREREQUISITE STEPS: Soak sweet potato starch noodles in warm water for 15 minutes until softened.
2. 2.FOOD PREP: Blanch spinach in boiling water for 30 seconds. Drain and squeeze out excess water. Season with small amount of soy sauce and sesame oil.
3. 3.Cut green onions into 2-inch pieces. Slice onion thinly. Slice white mushrooms. Cut carrot and red bell pepper into thin strips.
4. 4.Cook noodles in boiling water for 7 minutes until tender and translucent. Drain and rinse with cold water. Cut noodles into shorter lengths for easier eating.
5. 5.In large bowl, toss cooked noodles with sesame oil, soy sauce, and sugar.
6. 6.Heat oil in large pan over medium heat. Stir-fry onions and green onions with pinch of salt until softened, about 2-3 minutes. Add to noodle bowl.
7. 7.Stir-fry mushrooms with pinch of salt until golden, about 2-3 minutes. Add to noodle bowl.
8. 8.Stir-fry carrots for 1 minute, then add red bell pepper and cook 1 minute more. Add to noodle bowl.
9. 9.Add seasoned spinach to noodle bowl. Add minced garlic, additional soy sauce, sugar, and ground black pepper. Toss everything together gently.
10. 10.SERVING: Garnish with sesame seeds. Let cool to safe temperature before serving to toddlers. Cut noodles shorter if needed for smaller toddlers.
11. 11.BATCH COOKING TIP: This recipe makes approximately 10 toddler portions. Store in refrigerator and serve at room temperature or slightly warmed. Best consumed within 2 days.