Vegetable Chow Mein

Rinse and dry the produce. Fill a small saucepan with water and place over high heat to boil. Peel the sweet potato with a peeler, then continue peeling beyond the skin to make noodles. Peel and mince 1 clove garlic. Thinly slice the mushrooms. Deseed and thinly slice the red bell pepper. Trim the bok choy and roughly chop.

Place a large nonstick skillet over high heat with 1 tbsp vegetable oil. Add sliced mushrooms and cook until browned in places, about 4 to 6 minutes. Add the sweet potato noodles, garlic, and red bell pepper. Cook until pepper is tender, about 2 to 3 minutes.

Add the noodles to the boiling water and immediately stir. Reduce heat to medium and cook until just al dente, about 2 to 3 minutes. Drain and rinse with cool water to halt the cooking.

Add the agave, tamari, and ¼ cup water to the skillet, and reduce heat to medium. Cook until the sauce thickens slightly, about a minute. Add the bok choy and water chestnuts to the skillet and toss to combine. Cook until bok choy is bright green and just tender, about 2 to 3 minutes.

Add the cooked noodles to the skillet with the vegetables, sprinkle with salt, and gently toss them with tongs or a fork until well combined. Let noodles simmer, tossing occasionally to heat through, about 2 to 3 minutes.

Divide vegetable chow mein between large plates and top with the spicy chili garlic sauce. Grab your chopsticks and dig in!