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Sometimes Sunday just requires a bowl full of noodles.

Singapore Sweet Potato Noodles | halfbakedharvest.com @hbharvest

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.

Singapore Sweet Potato Noodles | halfbakedharvest.com @hbharvest

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.

Singapore Sweet Potato Noodles | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Singapore Sweet Potato Noodles

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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

  • 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.
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Singapore Sweet Potato Noodles | halfbakedharvest.com @hbharvest

I mean a giant bowl…or two, is obviously perfectly acceptable! 🙂

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Comments

  1. These were SO GOOD! I just added whatever extra veges I had in the fridge and sautéed some chicken! I didn’t even miss the noodles! Loved it!

  2. I am sitting down to this rightnow and it is DELICIOUS. I added shucked fresh peas on top at the end, as your photos suggested, and a wee bit of feta. Yum!

  3. Made this for the family & it was a big hit. Couldn’t find mung beans & cabbage looked kinda bad at my produce market, so used a sprout mix which included lentil sprouts. The flavors were incredible. Loved the sauce & added peanuts for garnish. Will definitely make again. Thanks for an incredible delicious veggie dish. Love your blog & pics.

  4. I made this recipe the other night. It was delicious and easy! My son and husband who really don’t even like vegetables, LOVED IT. I will definitely make this again

  5. I love sweet potatoes and these noodles look so good – you are inspiring me to use my spiralizer more often!

  6. Thank you for the spiralizer info! I’m excited to make the square shaped veggie noodles. I just have to figure out where I would store the spiralizer. ?

    By the way, I mentioned that I really like your healthier recipes. I happen to love living “low carb”, so the desserts are out for me…..but I do enjoy looking at your beautiful photographs of your creative and tempting treats! I discovered your blog years ago…way before the horse barn, and when most of your creations were those awesome desserts!

  7. Ahh yes! I love spring cleaning and organizing! I am a type A freak as well of course. Hah. And these noodles look so good!

  8. Would you mind telling us what spiralizer you use? Or have you already shared that and I missed it? I have one but I like how your veggies are a square cut…..much better for a noodle shape that the flatter shape that mine cuts.

    I love your blog for the beautiful photography and for your healthier recipes. All your recipes look really appealing. I made your Spaghetti Squash Aglio E Olio with Rainbow Chard. It was so good that I’ve made it twice in the last 2 1/2 weeks.

  9. This dish looks so GOOD and the vibrant color from each of the ingredients. I got lucky with your recipe today because I have all the ingredients for tonight’s dinner. Have a relaxing Sunday!!

  10. I’m with Ruth with noodles over veggies but I love sweet potatoes as much as pasta so I think this recipe will be great.
    I was home sick for the past two days and was playing on my Kindle and I found your cookbook on Amazon and have it on my wish list. I hope that is ok to say .

    1. You can totally do a mixture! That would be amazing too!
      Its completely okay to say, thank you so much for adding it, can’t wait till its available!