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Sometimes Sunday just requires a bowl full of noodles.
Whether you had way too much fun last night and are in need of some seriously good take-out type food to save the day, or maybe just having a lazy Sunday, Asian style noodles are always a great choice. Especially if those said noodles are a healthy detox version of a rather not so healthy take-out favorite.
These Singapore sweet potato noodles are from Megan Gilmore’s new cookbook, No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day. I am so excited to be sharing this recipe fresh out of Megan’s book, which officially hits shelves tomorrow (don’t worry, you can pre-order your very own copy right here, right now!). This cookbook is filled with so many delicious recipes, but the cool thing about all these recipes? They are all easy to prepare, and so healthy for us…yes, yes, yes. I am totally and seriously in love with this book. It’s perfect for weeknight cooking when you’re tight on time, but still want to make a healthy dinner at home instead of ordering takeout.
When I was combing through Megan’s cookbook, trying to pick out a recipe to make and share with you guys, these Singapore sweet potato noodles immediately caught my eye. I love any and all Asian food, so healthifying it with sweet potato noodles sounded pretty awesome.
What I love most about this recipe is that even though it’s 100% healthy, it’s not lacking in flavor or heartiness. The sweet potato noodles become soft and tender and soak up all that yummy Singapore noodle sauce. Honestly…SO good, and you know, you can eat the whole thing and not feel an ounce of guilt. Um, YES PLEASE.
As if this wasn’t enough, the recipe is made all in one pot and is done in just about 30 minutes (I told you, so awesome!). The only addition I made was a sprinkle of roasted peanuts, but that’s only because I live for adding salty peanuts to all Asian inspired dishes, they are my favorite.
I wanted to share this recipe with you guys today in case any of you are doing a little meal planning for the week. Plus, this is the perfect healthy dish to keep you going all week-long. Megan’s cookbook is great for any of you trying to eat healthy, but who don’t want to sacrifice on flavor. Trust me, it’s truly awesome.
Speaking of the upcoming week, do you guys have tomorrow off for Presidents Day? If so, what are you up to?
I’ll be spending the bonus weekend day doing some early spring cleaning…and some serious cleaning at that. After months and months of cookbook hibernation. I’m finally starting to come up and breathe a little. I mean, there’s still plenty of work to be done before the book’s release in the fall, but the major, major work has been completed, and I’m really excited to share it. Thing is, my house and more specifically my kitchen and pantry, are a disaster. Surfaces and props have taken over and it’s time for some serious organization. Hoping to get lots done and then end the day with fresh flowers on the counter. Sounds kind of lame, but I’m pretty excited about it. Then again, I am a type A freak…
Hope you guys are having a great weekend! Make sure you check out Megan’s new cookbook, No Excuses Detox, and then start your week off right with a giant bowl of these noodles!
Singapore Sweet Potato Noodles
Servings: 2 servings
Calories Per Serving: 424 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Sauce
- 2 teaspoons sesame oil
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced or grated
- 1/4 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 green onions, thinly sliced
- 1 cup fresh or frozen peas
- fresh cilantro, for garnish
Instructions
- Using a spiralizer, turn the sweet potatoes into spaghetti-like noodles or use a vegetable peeler to create long, thin, ribbons, then set them aside. To prepare the sauce. in a small bowl, whisk together the sesame oil, ginger, garlic, tamari, vinegar, maple syrup, and 2 teaspoons of the curry powder, then set aside. In a large Dutch oven, melt the coconut oil over medium heat and cook the bell pepper until it starts to soften, about 5 minutes. Add the bean sprouts and reserved sauce and cook until the vegetables shrink in size, about 5 minutes more. Add the sweet potato noodles, green onions, and peas and toss well to combine. Partially cover the pot and cook until the potatoes are tender, 8 to 10 minutes.Taste and adjust the seasonings, adding more curry powder if desired. Serve warm, garnished with cilantro. Store leftovers in an airtight container in the refrigerator for up to 3 days.
I mean a giant bowl…or two, is obviously perfectly acceptable! 🙂
I added shrimp and mushrooms and it came out so well. My husband does not like sweet potatoes but he enjoyed this.
Thanks
Hey Petula,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
I happened to be in Whole Foods and they had butternut squash noodles, so I used them instead. It turned out great! When I get adventurous, I plan to spiralize Japanese sweet potatoes. Will look like regular noodles.
Ooo! Sounds delicious! Japanese sweet potatoes sound so fun!! Let me know how it goes!
One of my favourite recipes of all time! It’s been into regular rotation in our house:) Obsessed with your work, Tieghan!
I am so glad you loved this Leanne!! Thank you!