Singapore Sweet Potato Noodles Spiralizer

Ingredients

• 2 medium sweet potatoes
• 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
• 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

Instructions

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.