Colorful and low-carb, this Asian sweet potato noodle recipe is bursting with goodness and flavors. Served in a peanut butter, sesame and lime satay dressing, this recipe makes a fabulous and filling alternative to a heavy carb pasta salad.
Some of the vegetables are steamed to preserve vitamins and nutrients while others are added raw for extra crunch.
Low-Carb Vegan Asian Sweet Potato Noodles with Satay Sauce
noodle, salad, satay
250 grams sweet potatoes [8.8 ounces]
100 grams snow peas [3.5 ounces]
135 grams baby corn [4.75 ounces]
1 red pepper
2 handfuls bean sprouts
2 handfuls thawed edamame beans
small bunch of fresh coriander
3 spring onions
1/2 red chilli (to taste)
handful of sesame seeds
FOR THE DRESSING:
1 tablespoon sesame oil
2 tablespoon olive oil
1 tablespoon smooth peanut butter
1-2 teaspoon soy sauce
juice of 1 lime
1 garlic clove (crushed)
1 tablespoon rice vinegar
1 - 2 tablespoons freshly grated ginger root
salt & pepper
To steam snow peas and baby corn, place them in steam microwave in the upper shelf position (Program #4). It should take 12 mins.
In the meantime, cut sweet potato noodles using a spiraliser or julienne cutter.
Place steamed snow peas and baby corn in a salad bowl.
Steam sweet potato noodles in the upper shelf position of the microwave for 3-4mins (Program #4).
Once done, place steamed sweet potato noodles in the salad bowl.
Add sliced red pepper, followed by beansprouts and thawed edamame.
Make dressing by mixing all the dressing ingredients above together.
Toss vegetables in salad dressing. Add chopped coriander, finely sliced spring onion and sesame seeds.
Mix well. Serve with some sliced red chilli on top.
This salad can be eaten warm or at room temperature.