Turn on the oven to air fry mode at 425 F and prep a baking sheet covered in parchment paper. If your oven doesn’t have air-fryer mode, you can just use the “bake” setting.

Prep the sweet potatoes, because these take the longest to be ready.

Place the diced sweet potatoes into a mixing bowl. Add all the seasonings and air fry for 20 - 24 minutes until golden brown.

I recommend turning them around at the half way mark.

Next, start working on the mushrooms. Add the garlic and onion to a saute pan and add the coconut aminos and the maple syrup.

Cook 7 - 8 minutes or until the onions start to caramelize.

Next add the mushrooms. Let them cook for about 10 - 12 minutes. They will release their own water, which will then become part of the mushroom sauce or seasoning.

Check on the sweet potatoes, they should be close to getting done at this point. Once cooked through, place them on the counter to cool off.

Cook the noodles. Once they are ready let them cool off in a colander.

Finally, start working on the larger stir fry, add onions, garlic, and ginger to a wok.

Add all the seasonings: coconut aminos, maple syrup, tamarind sauce and chickpea miso. Add spice if you like the flavor- this is optional (I like to add cayenne or ghost pepper).

Let the onions become more caramelized, about 6 - 8 minutes.

Add in the carrots and red pepper and then put the lid on the wok and turn the heat to medium and let the veggies cook through, occasionally stirring.

Near the end, add in the sugar snap peas, snow peas, and green peas. This is last so you can cook them without causing them to lose their brightness.

Cook them for about 4 - 5 minutes, mixing thoroughly.

Your stir fry is now ready.

Assemble by dish adding the sweet potatoes, mushrooms, and the noodles to the stir fry.

You should have some of the stir fry sauce on the bottom of the wok, mix that thoroughly with the veggies and noodles and your dish is ready.

Garnish with sesame seeds and green onions. Serve hot!