Is it called “Poodle” when you spiralize Purple Sweet Potato ? Kidding. So many Thanksgiving leftover posts this year. This one promises to steal your heart!
Special tools:
Spiralizer.
Ingredients
- 1 Japanese purple sweet potato, peeled and spiralized
- 1/2 cup leftover Turkey, chopped into bite size
- Flavor: 1 tbsp EVOO +1/2 shallot diced + 1 crushed garlic pod + 1 tbsp Bacalao XOXO Sauce
- Topping: Norwegian Lofton Seaweed (or Japanese/Korean sesame-seaweed topping)
Method
Heat all the flavoring ingredients till fragrant (2-3 mins) in a large wok. Add the zoodled sweet potato with salt to taste. Cover and let steam for 3-4 minutes. Push the zoodles aside making a hole in the center. Add the turkey and a little more EVOO. Let it heat through. Mix with the zoodle. Serve hot. Top with the flavored seaweeds.
Notes, hints, tips:
- I got the Bacalao XoXo sauce from Hong Kong. A little unusual. But you can use the regular scallop based XOXO sauce.
- Again, the Norwegian topping was from my travels, but you can use any other of your liking.
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