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Singapore Sweet Potato Noodles | halfbakedharvest.com @hbharvest
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3.78 from 57 votes

Singapore Sweet Potato Noodles

Recipe reprinted with permission from No Excuses Detox by Megan Gilmore
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Asian
Servings: 2 servings
Calories: 357kcal


  • 2 medium sweet potatoes


  • 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


  • 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.


Calories: 357kcal | Carbohydrates: 62g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Sodium: 1715mg | Potassium: 1187mg | Fiber: 13g | Sugar: 25g | Vitamin A: 21255IU | Vitamin C: 136mg | Calcium: 130mg | Iron: 5.3mg