Vegetables are not just a great substitute for noodles, but also a great pair with them. In this recipe the beets and/or carrots are spiralized and then sauteed with glass noodles, which are made from mung beans or sweet potatoes and are thus also gluten and grain-free.
Soak 6 oz. of glass noodles in warm water for 2 hours or overnight. Drain and rinse.
Soak 1 C. dried shitake mushrooms in warm water for half an hour. Remove the mushrooms and save the water.
Marinate the mushrooms in 2 t. soy sauce, 1 t. rice wine, 1 t. minced garlic, 1/2 t. sesame oil and black pepper.
Scrub 1 beet and 2 carrots (You can also use just beets or just carrots; double the amounts) Use a spiralizer to turn the vegetables into noodles the same size as the glass noodles.
Thinly slice 1 onion.
Make the sauce: 3 T. soy sauce, 1 T. sugar, 1 T. rice wine, 1 T. sesame oil and 1 T. sesame seeds.
Heat 2 T. peanut oil in a wok and add the onions. Stir fry until tender, then add the shitakes and their marinade to the pan and stir fry another 2 minutes. Add the carrots and beets and saute 1-2 minutes.
Add the glass noodles and the shitake soaking water. Stir fry another 1 minute, then add the sauce. Cook another 1-2 minutes, until the sauce is absorbed.