• Sweet Potatoes 1500.0 g
  • Sunflower Oil 75.0 ml

Clam and Turmeric Dressing

Before Serving

  • Beansprouts, wash and pat dry 100.0 g
  • Chopped Coriander Sprig 20.0 g
  • Toasted Sesame Seeds 50.0 g

If you’ve never tried sweet potato noodles, now is the time! Tossed and coated in a spiced coconut dressing with hints of Asian spice and tangy lime seasoning, this exotic stir-fried dish is bound to become an instant classic.



  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.