Best Singapore Sweet Potato Noodles Spiralizer Recipes

SINGAPORE SWEET POTATO NOODLES (SPIRALIZER)

Singapore Sweet Potato Noodles (Spiralizer) image

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

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 343.6, Fat 8, SaturatedFat 2.8, Sodium 2107.1, Carbohydrate 57.1, Fiber 13.9, Sugar 20.3, Protein 16.3

SPIRALIZED SINGAPORE NOODLES

Spiralized Singapore noodles image

Vegetable noodles not only bring this dish up to 4 of your 5 a day, they also slash the calories and boost the nutrition of this spicy supper

Provided by Cassie Best

Categories Dinner, Lunch, Supper

Time 35m

Number Of Ingredients 14

Ingredients

1 large mooli (daikon radish), 2 courgettes or 3 carrots
2 tsp coconut oil , or vegetable oil
thumb-sized piece ginger , chopped
1 fat red chilli , 1/2 finely chopped, 1/2 thinly sliced into rings
2 fat garlic cloves , crushed
6 spring onions , finely sliced
1 ½ tbsp curry powder
2 tbsp soy sauce
1 tbsp teriyaki sauce
150g pack raw prawns , roughly chopped
100g cooked ham , shredded
2 large handfuls beansprouts
coriander , to serve
lime wedges, to serve

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.

Nutrition Facts : Calories 298 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 21 grams sugar, Fiber 10 grams fiber, Protein 29 grams protein, Sodium 4.4 milligram of sodium