Singapore Sweet Potato Noodles
Recipe reprinted with permission from No Excuses Detox by Megan Gilmore
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Asian
Servings: 2 servings
Calories: 424kcal
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: 424kcal | 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