Singapore Sweet Potato Noodles (Spiralizer)

• 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

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.

sweet potatoes, sauce, sesame oil, fresh ginger, garlic, tamari, apple cider vinegar, maple syrup, curry powder, coconut oil, red bell pepper, mung bean sprouts, green onions, fresh peas, fresh cilantro

Taken from www.food.com/recipe/singapore-sweet-potato-noodles-spiralizer-533337 (may not work)