Singapore Sweet Potato Noodles
Ingredients
The noodles
The sauce
-
2
teaspoons
sesame oil
-
1
tablespoon
minced fresh ginger
-
1
clove
garlic, minced or grated
-
ΒΌ
cup
tamari (or low sodium soy sauce)
-
1
tablespoon
raw apple cider vinegar
-
1
tablespoon
maple syrup (optional)
-
2-3
teaspoons
curry powder
-
1
teaspoon
coconut oil
-
1
red
bell pepper, chopped
-
3
cups
mung bean sprouts or shredded cabbage
-
6
pieces
green onions, thinly sliced
-
1
cup
fresh or frozen peas
-
to taste
fresh cilantro, for garnish
Instructions
- Spiralize the sweet potatoes into noodles or use a vegetable peeler to create ribbons.
- Whisk together sesame oil, ginger, garlic, tamari, vinegar, maple syrup, and curry powder in a small bowl.
- In a large Dutch oven, melt coconut oil over medium heat and cook the bell pepper for about 5 minutes.
- Add the bean sprouts and the reserved sauce, cooking for another 5 minutes until the vegetables shrink.
- Add the sweet potato noodles, green onions, and peas, tossing to combine.
- Partially cover the pot and cook until the noodles are tender, about 8 to 10 minutes.
- Taste and adjust seasonings, adding more curry powder if desired.
- Serve warm, garnished with cilantro.
Nutrition Facts (estimated)
Servings
2
Calories
424
Total fat
15g
Total carbohydrates
60g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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