4 Serves
92 Mins
Boil the sweet potatoes until tender, then peel and blend them into a smooth puree using a blender.
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SingaporeanVitamin E
4 mg / 15 mgVitamin K
450 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
172 µg / 400 µgCalcium
259 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
217 mg / 420 mgPhosphorus
580 mg / 1,250 mgPotassium
1259 mg / 4,700 mgSodium
1272 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
94 µg / 55 µgFiber
17 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
298 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
Heat vegetable oil in a large pot and sauté onions and garlic until fragrant.
Stir in the curry powder and sweet potato puree, adding hot water to reach a gravy-like consistency.
Add the shrimp to the simmering gravy and cook until they turn pink and opaque.
Season the gravy with salt and pepper to taste.
Blanch the yellow noodles and serve them in bowls, topped generously with the hot gravy and hard-boiled eggs.
34
g40
g25
g
American
Japanese