Sweet Potato Noodles with Clams and Creamy Turmeric Sauce - Ginsberg's Foods

Sweet Potato Noodles with Clams and Creamy Turmeric Sauce

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 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.
Sweet Potato Noodles with Clams and Creamy Turmeric Sauce
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Servings
Ingredients
Prepare Noodles
  • 3 lbs Sweet potatoes peeled
  • vegetable oil as needed
Prepare the Clams and Coconut Sauce
  • 1 each Red Chili Pepper
  • vegetable oil as needed
  • 1 each lime juiced
  • 4 lbs Clams fresh
  • 2 Tbsp Garlic clove minced
  • 1 cup Knorr® Professional Liquid Concentrated Base Vegetable 4 x 32 oz prepared
  • 2 Tbsp Ginger root freshly grated
  • 1 Tbsp turmeric ground
  • 15 oz Coconut milk 1 can
Assemble the Dish
  • 2 cups Bean sprouts
  • 0.25 cups Furikake or sesame seeds
  • 1 cup Cilantro rough chop
  • 2 each limes cut into wedges
Servings
Ingredients
Prepare Noodles
  • 3 lbs Sweet potatoes peeled
  • vegetable oil as needed
Prepare the Clams and Coconut Sauce
  • 1 each Red Chili Pepper
  • vegetable oil as needed
  • 1 each lime juiced
  • 4 lbs Clams fresh
  • 2 Tbsp Garlic clove minced
  • 1 cup Knorr® Professional Liquid Concentrated Base Vegetable 4 x 32 oz prepared
  • 2 Tbsp Ginger root freshly grated
  • 1 Tbsp turmeric ground
  • 15 oz Coconut milk 1 can
Assemble the Dish
  • 2 cups Bean sprouts
  • 0.25 cups Furikake or sesame seeds
  • 1 cup Cilantro rough chop
  • 2 each limes cut into wedges
Sweet Potato Noodles with Clams and Creamy Turmeric Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Prepare Noodles
  1. Using a vegetable spiralizer, spiralize the sweet potatoes into long, thin strands.
  2. 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.
  3. 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
  1. Clean the clams.
  2. Finely mince the red chili pepper.
  3. 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 ginger, turmeric and lime juice. Season to taste.
  4. When the clams are open remove from the broth and set aside.
  5. Reduce the broth until it is thick enough to coat a spoon.
Assemble the Dish
  1. Add the sauce to the noodles, toss gently to combine.
  2. Place one portion of the noodles on a plate and top with clams.
  3. Sprinkle with furikake or sesame seeds, cilantro and sprouts.
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