• 1/4 cup soy sauce
  • 2 tablespoons honey, maple syrup, or sugar
  • 1 block tofu, diced
  • 8 ounces sweet potato starch noodles
  • 4 ounces spinach
  • 1 tablespoon vegetable oil
  • 1 cup yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 6 shiitake mushrooms, stems removed and thinly sliced
  • 1/2 cup carrots, shredded
  • 2 scallion stalks, cut into 1-inch pieces
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon sesame seeds


  1. In a medium-sized bowl whisk together soy sauce and honey.
  2. Add tofu, gently stir to coat and allow to marinate while you prepare other ingredients.
  3. Bring a large pot of water to boil, enough to fit the noodles. Cook noodles in boiling water for 5 minutes. Do not discard water.
  4. Use tongs to transfer to a colander and rinse noodles under cool running water.
  5. Cut the noodles into 6-inch long pieces with scissors. Set aside.
  6. Blanch spinach in the same pot of water that you cooked the noodles for 1 minute until wilted.
  7. Drain the water and rinse under cold running water.
  8. Form spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half. Set aside.
  9. Heat a large saute pan over medium-high heat.
  10. Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2 minutes.
  11. Add scallion and saute 1 minute.
  12. Add tofu and cook 1 minute to warm (do not discard sauce).
  13. Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until noodles are coated with the sauce. Serve topped with sesame seeds.

For a stronger sauce flavor, add an additional 1 tablespoon soy sauce and 1 1/2 teaspoon honey.