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Prepare Noodles

  • Sweet potatoes, peeled 3 lbs
  • Vegetable oil, as needed

Prepare the Clams and Coconut Sauce

Assemble the Dish

  • Bean sprouts 2 cups
  • Furikake or sesame seeds 0.25 cup
  • Cilantro, rough chop 1 cup
  • Limes, cut into wedges 2 each
  1. 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.
  2. 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 ginger, turmeric and lime juice. 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.
  3. 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 or sesame seeds, cilantro and sprouts.
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