1 zucchini yellow, remove center and julienne (cut into fine strips).
1 to 2 oz. ginger soy sauce (Gluten-free alternative to soy sauce)
A small bunch parsley
Bring a large saucepan half-full of water to the boil.
Once the water has boiled, add the sweet potato cubes to the saucepan. Simmer for approximately 15-20 minutes or until the sweet potato is soft.
Meanwhile, Heat a non-stick medium fry pan over medium-high heat and spray lightly with oil spray. Add the broccoli, cherry tomatoes, zucchini, cabbage and parsley to the pan. Fry until they turn golden brown.
Place the rice noodles into the saucepan with the sweet potato and simmer for 3-5 minutes, or until the noodles are soft. Drain.
Add the noodles and the sweet potato to the vegetables in the frying pan and stir to combine. Fry for a further 2 minutes and then remove from heat.
Sprinkle walnuts and parsley over the top, along with some ginger soy sauce to taste. Add a pinch of Himalayan salt if desired.