Low-Carb Vegan Asian Edamame and Sweet Potato Noodles With Satay Sauce

Ingredients

• 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

Instructions

1. To steam snow peas and baby corn, place them in steam microwave in the upper shelf position (Program #4). It should take 12 mins.
2. In the meantime, cut sweet potato noodles using a spiraliser or julienne cutter.
3. Place steamed snow peas and baby corn in a salad bowl.
4. Steam sweet potato noodles in the upper shelf position of the microwave for 3-4mins (Program #4).
5. Once done, place steamed sweet potato noodles in the salad bowl.
6. Add sliced red pepper, followed by beansprouts and thawed edamame.
7. Make dressing by mixing all the dressing ingredients above together.
8. Toss vegetables in salad dressing. Add chopped coriander, finely sliced spring onion and sesame seeds.
9. Mix well. Serve with some sliced red chilli on top.
10. This salad can be eaten warm or at room temperature.