Sweet Potato Noodles with Clams and Creamy Turmeric Sauce

Name: Sweet Potato Noodles with Clams and Creamy Turmeric Sauce
Yield: 8
Ingredients: 1.4kg Sweet potatoes, peeled; 0.0 Vegetable oil, as needed; 1.0each Red chili pepper; 1.0each Lime, juiced; 1.8kg Clams, fresh; 17.0g Garlic cloves, minced; 250.0ml, prepared Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack; 12.0g Ginger root, minced; 6.0g Turmeric, ground; 1.0cans (470 g) Coconut milk; 200.0g Bean sprouts; 35.0g Sesame seeds; 50.0g Cilantro, rough chop; 2.0each Limes, cut into wedges, for garnish

Sweet Potato Noodles with Clams and Creamy Turmeric Sauce – - Recipe

Spiral the sweet potato for a bright orange noodle, served with clams and coconut sauce spiced with super food turmeric.

...

Prepare Noodles

Sweet potatoes, peeled 1.4 kg
Vegetable oil, as needed

Prepare the Clams and Coconut Sauce

Red chili pepper 1.0 each
Lime, juiced 1.0 each
Clams, fresh 1.8 kg
Garlic cloves, minced 17.0 g
Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack 250.0 ml, prepared
Knorr® Professional Ultimate Liquid Concentrated Veg Base 946mL 4 pack
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Ginger root, minced 12.0 g
Turmeric, ground 6.0 g
Coconut milk 1.0 cans (470 g)

Assemble the Dish

Bean sprouts 200.0 g
Sesame seeds 35.0 g
Cilantro, rough chop 50.0 g
Limes, cut into wedges, for garnish 2.0 each

Seafood

Main Course

Fall

Winter

Gluten free

Plant Forward

Seafood

Spiral the sweet potato for a bright orange noodle, served with clams and coconut sauce spiced with super food turmeric.

...

Preparation

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.
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.
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.