1/2cupsweet potato pureescoop out potato and mix with 2 tbsp milk
2tablespoonsextra virgin olive oil
4stripsorganic turkey bacon
Cook noodles according to package directions and set aside.
In a bowl mix: chicken broth, sweet potato puree, tamari, water, maple syrup, sesame oil, cornstarch.
In a skillet over medium heat, place olive oil and strips of bacon and cook a few minutes per side until done. Set aside and chop into small pieces.
Put cauliflower in pan along with the leftover bacon oil. Stir fry until slightly tender (4 minutes). Add noodles and tamari sauce mixture. Reduce heat to low and cook 1 to 2 minutes more, stirring well until sauce thickens and noodles are coated. Add extra chicken broth if it's too thick. Top with cooked bacon and a sprinkle of sesame seeds. Serve immediately.