Singapore Sweet Potato Noodles (Spiralizer)

From Megan Gilmore’s new cookbook, No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  medium sweet potatoes

• Sauce

• 2  teaspoons  sesame oil
• 1  tablespoon  minced fresh ginger
• 1  garlic clove, minced
• 1⁄4 cup tamari (or low sodium soy sauce)
• 1  tablespoon  unfiltered apple cider vinegar
• 1  tablespoon maple syrup (optional)
• 2 -3  teaspoons curry powder

• The Rest

• 1  teaspoon coconut oil (can sub canola oil)
• 1  red bell pepper, chopped
• 3  cups mung bean sprouts or 3  cups  shredded cabbage
• 6  green onions, thinly sliced
• 1  cup fresh peas or 1  cup  frozen peas
•  fresh cilantro, for garnish

Directions

1. 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.
2. Using a spiralizer, turn the sweet potatoes into spaghetti-like noodles or use a vegetable peeler to create long, thin, ribbons; set aside.
3. 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.
4. 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.