Introduction: Singapore Sweet Potato Noodles

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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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