2 cups sweet potato noodles (Asian stores)
6 oz previously cooked chicken breast
1 carrot
½ red pepper
½ cup mushrooms, sliced
½ onion, sliced
½ squash, sliced
4 garlic bulbs
1 jalapeño (optional)
¼ cup bragg liquid aminos
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp maple syrup
2 tbsp coconut oil
salt and pepper to taste
sesame seeds for topping


  1. Cook the noodles and set aside.
  2. Sauté the vegetables with the coconut oil
  3. Add garlic and jalapeño and cook vegetables for another 15 minutes or so.
  4. Add the maple syrup, bragg liquid aminos, and sesame oil.
  5. Incorporate the noodles and chicken, mixing well.
  6. Top with the sesame seeds.