Singapore Sweet Potato Noodles

Introduction: Singapore Sweet Potato Noodles

This recipe can also be found at



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

Step 1: Heat Oil in Skillet

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

Step 2: Add Chopped Bell Pepper

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.

Step 3: Make the Sauce

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

Step 4: Add Bean Sprouts and Sauce

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

Step 5: Add Sweet Potatoes, Scallions, and Peas

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

Step 6: Cover and Cook

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

Step 7: Top With Cilantro

Plate and serve with chopped cilantro and a lime wedge.

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    5 years ago

    I made this and it was delicious. I added some chicken just to have meat included. It was just like having take away noodles. Being gluten and lactose intolerant this recipe is one to keep and ticks all the boxes for people like me. Thanks for posting.