Singapore Sweet Potato Noodles (Spiralizer) - cooking recipe

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

Preparation

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.