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Noodles

  • Sweet Potatoes 1500 g
  • Sunflower Oil 75 ml

Clam and Turmeric Dressing

Before Serving

  • Beansprouts, wash and pat dry 100 g
  • Chopped Coriander Sprig 20 g
  • Toasted Sesame Seeds 50 g
  1. Noodles

    • Peel the sweet potatoes and, using the vegetable spiralizer, cut the sweet potatoes into noodles length.
    • Heat up wok to medium heat and stir fry the sweet potatoes until cooked.
    • Set aside.
  2. Clam and Turmeric Dressing

    • Heat up wok, stir fry the garlic, chili and SEA Spice Paste till aroma is released.
    • Add in clams and stir fry before adding in coconut milk.
    • Season the mixture with Lime Seasoning Powder.
    • Remove clams from the broth and reduce the broth for 5 mins.
  3. Before Serving

    • Toss the dressing with the noodles.
    • Portion the noodles and clams onto the plate.
    • Sprinkle sesame seeds, coriander and beansprouts.
    • Ready to serve.
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