Sweet Potato Noodles with Clams and Creamy Turmeric Sauce
Spiral the sweet potato for a bright orange noodle, served with clams and coconut sauce spiced with super food turmeric.
Main Course
Gluten free
Ingredients per serving
Prepare Noodles
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Sweet potatoes, peeled 1.4 kg
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Vegetable oil, as needed
Prepare the Clams and Coconut Sauce
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Red chili pepper 1.0 each
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Lime, juiced 1.0 each
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Clams, fresh 1.8 kg
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Garlic cloves, minced 17.0 g
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Ginger root, minced 12.0 g
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Turmeric, ground 6.0 g
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Coconut milk 1.0 cans (470 g)
Assemble the Dish
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Bean sprouts 200.0 g
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Sesame seeds 35.0 g
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Cilantro, rough chop 50.0 g
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Limes, cut into wedges, for garnish 2.0 each
Preparation
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Prepare Noodles
- Using a vegetable spiralizer, spiralize the sweet potatoes into long, thin strands.
- Cook the sweet potatoes in boiling water, gently stirring, until just starting to soften but not cooked through, 1 to 3 minutes. Drain and set aside.
- Heat the vegetable oil in a wok or big skillet over medium-low heat and add the sweet potato noodles. Stir frequently and cook until just tender. Set aside.
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Prepare the Clams and Coconut Sauce
- Clean the clams.
- Finely mince the red chili pepper.
- Re-heat the wok. Add the vegetable oil and the clams. Turn the heat to medium, add garlic, chlli pepper, coconut milk and Knorr® Professional Liquid Concentrated Vegetable Base. Add lime juice, turmeric and ginger. Season to taste.
- When the clams are open remove from the broth and set aside.
- Reduce the broth until it is thick enough to coat a spoon.
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Assemble the Dish
- Add the sauce to the noodles, toss gently to combine.
- Place one portion of the noodles on a plate and top with clams.
- Sprinkle with furikake orsesame seeds, cilantro and sprouts.
