Singapore Sweet Potato Noodles

Ingredients

• 2 sweet potatoes (Medium; spiralized into spaghetti-like noodles or peeled into long, thin ribbons)
• 2 tsp sesame oil
• 1 tbsp fresh ginger (Minced)
• 1 clove garlic (Minced or grated)
• 0.25 cup tamari (Or low-sodium soy sauce)
• 1 tbsp raw apple cider vinegar
• 1 tbsp maple syrup (Optional)
• 2 tsp curry powder (Use up to 3 teaspoons; add more to taste if desired)
• 1 tsp coconut oil (For cooking)
• 1 red bell pepper (Chopped)
• 3 cups mung bean sprouts (Or shredded cabbage)
• 6 green onions (Thinly sliced)
• 1 cup peas (Fresh or frozen)
• fresh cilantro (For garnish)

Steps

1. 1

   Using a spiralizer, turn the sweet potatoes into spaghetti-like noodles. Alternatively, use a vegetable peeler to create long, thin ribbons. Set the sweet potato noodles aside.

2. 2

   In a small bowl, whisk together the sesame oil, minced ginger, garlic, tamari, apple cider vinegar, maple syrup if using, and 2 teaspoons of the curry powder. Set the sauce aside.

3. 3

   In a large Dutch oven, melt the coconut oil over medium heat.

4. 4

   Add the chopped bell pepper and cook until it starts to soften, about 5 minutes.

5. 5

   Add the mung bean sprouts or shredded cabbage and the reserved sauce. Cook until the vegetables shrink in size, about 5 minutes more.

6. 6

   Add the sweet potato noodles, sliced green onions, and peas. Toss well to combine.

7. 7

   Partially cover the pot and cook until the sweet potatoes are tender, 8 to 10 minutes.

8. 8

   Taste and adjust the seasoning, adding the remaining curry powder if desired.

9. 9

   Serve warm, garnished with fresh cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The recipe source notes that butternut squash noodles can be used instead of sweet potatoes.

Nutrition per serving

• main
• vegetarian
• vegan
• dairy-free
• one-pot
• healthy
• gluten-free
• stovetop