Singapore Sweet Potato Noodles Spiralizer Recipes

Steps:

• 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; set aside.
• Using a spiralizer, turn the sweet potatoes into spaghetti-like noodles or use a vegetable peeler to create long, thin, ribbons; set aside.
• In a large Dutch oven (can use wok), 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.

Steps:

• Use a spiralizer or julienne peeler to create vegetable noodles - use the large noodle attachment. Set aside.
• Heat the oil in a wok over a high heat. When hot add the ginger, chopped chilli, garlic and spring onions, stir-fry for 30 secs-1 min until just softened. Add the curry powder, soy sauce, teriyaki, prawns and ham and cook for another 2 mins, until the prawns turn pink.
• Add the vegetable noodles and beansprouts, stir around the pan for 1 min more until the noodles have softened a little but still have a nice bite - don't cook for too long or they will turn watery. Serve scattered with coriander and the sliced chilli, with lime wedges on the side.