Preheat the oven to 400F. Spiralize the sweet potatoes and add them to a large mixing bowl. Season and toss with garlic, onion, powder, oil and salt.
Line two large baking sheets with parchment paper. Spread out the noodles on the prepared baking sheet so that they don’t touch. If they are crammed together, they will steam instead of bake, and won’t be crunchy.
Bake for 20-25 minutes. The edge of the noodles tend to get baked faster. Toss them at half baking point. Once the noodles are out of the oven, let them cool. The noodles will become even more crispy.
For the beef and other ingredients:
Thinly sliced the beef against the grain. Mix them well with the seasonings from coconut aminos to baking soda. Set aside in the fridge.
Slice the peppers in one plate. Prepare the onion, garlic, and ginger on another plate.
To cook:
In a well-heated large cast iron or stainless steel saute pan, add 1.5 tbsp oil. Sear the beef over medium-high heat in one layer without disturbing until crisp brown, about 2 minutes. Use a firm tip spatula to flip and cook for 30 seconds additional. Set the beef and pan juice aside in one bowl.
Use the same skillet and start it dry, add 1 tbsp oil. Add the onion, garlic, and ginger. Season with a pinch of salt. Saute over medium heat for 10-15 seconds. Add the peppers. Season with another pinch of salt. Saute for 15-20 seconds.
Return the beef to the pan. Give the chow mein sauce a stir then add it to the pan. Toss for 1 minute. Turn off the heat.
To serve, place the noodles in a large serving plate. Pour the saucy beef and vegetables on top of the noodles right before serving so that the noodles remain crunchy. Serve hot and immediately.
Notes
Types of sweet potatoes/yams I use Hannah sweet potatoes that have a light tan skin and white flesh. Japanese yams also have a white flesh however the texture is too dense to make spiralized noodles. I recommend Hannah for white color noodles or garnet or jewel sweet potatoes for orange color noodles.To make ahead, I recommend seasoning the beef a night before. You can also spiralize the sweet potatoes and store them in a large container lined with paper towels. The noodles are most crunchy when they are made and enjoyed the same day.