Sweet Potato Glass Noodle Stir-Fry With Shrimp & Bok Choy (Gluten-Free)

Ingredients

• 150 g sweet potato glass noodles (like these)
• 100 g baby spinach leaves ((3 oz.))
• 1-2 spring onions (scallions cut into 1" strips)
• 1 medium carrot (cut into strips)
• 1/2 large red pepper (cut into strips)
• 1 thumb-size knob of ginger (peeled and diced)
• 1 teaspoon chopped red chili
• 2-3 bok choy (cut in halves)
• 225 g raw large prawns (shrimp, shelled)
• 2 garlic cloves (finely diced)
• 1/3 cup Tamari (gluten-free soy sauce or coconut aminos)
• 1/4 cup maple syrup (honey or sugar-free syrup (like Sukrin))
• 4 tablespoons sesame oil
• 3 tablespoons roasted sesame seeds (unroasted is also okay)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil (coconut oil or avocado oil for cooking)