Singapore Sweet Potato Noodles

This recipe can also be found at gardengirlrecipes.com.

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Ingredients

1 tsp oil

1 red bell pepper, diced

2 cups mung bean sprouts

1 medium white sweet potato, peeled and spiralized

1 medium orange sweet potato, peeled and spiralized

6 scallions, chopped

1 cup frozen peas

fresh cilantro leaves, chopped

1 lime, quartered

¼ cup tamari

1 tbsp raw apple cider vinegar

1 tbsp maple syrup

1 tbsp peeled and minced fresh ginger

2 small garlic cloves, minced

2 tsp toasted sesame oil

2 tsp curry powder

Heat 1 teaspoon of oil in a large skillet over medium heat.

Add the chopped bell pepper and cook for a couple minutes. (I ended up using a mix of small bell peppers (Purple Oda Sweet Peppers and Red Ajvarski Sweet Peppers) I grew in the garden, but a regular red bell pepper will work fine.

Combine the tamari, raw apple cider vinegar, maple syrup, ginger, garlic, toasted sesame oil and curry powder to make the sauce.

Add the bean sprouts and sauce. Cook for a couple minutes.

Add the spiralized sweet potatoes, sliced scallions, and frozen peas. Mix well.

Cover and cook over medium heat for 10-15 minutes, stirring the mixture every 5 minutes until done.

Plate and serve with chopped cilantro and a lime wedge.