Lean chicken breast strips flavored with fresh ginger and toasted sesame oil for a clean taste.
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Boil the sweet potato noodles in a large pot for 7 minutes until translucent and chewy. Drain and rinse with cold water.
Toss the cooked noodles with 1 tablespoon of sesame oil and 1 tablespoon of soy sauce to prevent sticking.
In a small bowl, whisk together the remaining soy sauce, brown sugar, and minced ginger to create the sauce.
Heat vegetable oil in a large skillet or wok over medium-high heat and sauté the chicken strips until fully cooked.
Add the onions, carrots, and garlic to the skillet, stir-frying for 3 minutes until the vegetables are slightly softened.
Add the fresh spinach to the pan and stir until just wilted.
Add the noodles and the ginger-soy sauce mixture to the skillet, tossing everything together for 2 minutes to heat through.
Remove from heat, drizzle with the remaining sesame oil, and garnish with toasted sesame seeds before serving.
