Stop throwing your Salad leaves away| Repurpose your salad ingredients | Asian inspired Sweet Potato Noodle Salad

Last week I wanted salad, which is a rare thing, but I purchased arugula and tomato and such for said salad! Well a week later (not even a week really) and I noticed my salad leaves were started to go bad; you know how they start to get wet and slimy and such (real gross)!However today, I thought, why not repurpose my salad ingredients so I can stop throwing away my yummy salad leaves.This meal is vegan-friendly, so no meat involved. So here we go with my tasty warm Asian inspired noodle salad. Everything is leftover and sitting in my fridge, looking sad.I boiled and drained my sweet potato noodles, cut them into smaller piece and rinsed in cold water to stop the cooking and set to the side.1 package of baby bella mushrooms quarter and about 7 baby bell peppers sliced.3 roma tomatoes. I had a half bag of each of the following: spinach, arugula, and broccoli slaw.In my big wok pan which I love sooooo much is olive oil, heated. Add mushrooms and peppers and garlic and stir-fry for 4 minutes or so. Then add in the broccoli slaw and cook for another 4 minutes.Add in the salad leavesLet them cook just until wilted then add in tomatoes and I had some alfalfa sproutsMix and cook for 1 minute; I just let my tomatoes get warm.Now the last steps are adding in the noodles and sauce. The salad dressing I used was an Asian sesame dressing, but you can use what you want, this is what I had Mix and serve. You can eat hot, cold or room temp. I will never again throw away my salad leaves or other salad ingredients. After heating all the veggies, I could have added them to rice, or other noodles or even potatoes. Better yet, I could eat them without a carb!!! I just wanted to share with you guys. Until next time remember to Cook, Eat and Enjoy!!!