This colourful low carb Asian sweet potato noodle recipe is bursting with goodness and flavours.
This colourful low carb Asian sweet potato noodle recipe is bursting with goodness and flavours. Served in peanut butter, sesame and lime dressing, this recipe makes a good 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.
I developed this recipe for Panasonic as part of their #ExperienceFresh campaign. To steam the vegetables I used their Combination Microwave NN-DS596B but if you do not have a steam oven, you can use a regular steamer. You can read more about the Panasonic Combination Microwave NN-DS596B here.
I hope you enjoy this low carb Asian sweet potato noodle recipe recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Low Carb Asian Sweet Potato Noodles [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g sweet potatoes
- 100 g snow peas
- 135 g baby corn
- 1 red pepper
- 2 handfuls beansprouts
- 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 Tbsp sesame oil
- 2 Tbsp olive oil
- 1 Tbsp smooth peanut butter
- 1-2 tsp soy sauce
- juice of 1 lime
- 1 garlic clove – crushed
- 1 Tbsp rice vinegar
- 1 – 2 Tbsp freshly grated ginger root
- salt & pepper
Instructions
- To steam snow peas and baby corn, place them in the 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.
Nutrition
Find this recipe online:
Low Carb Asian Sweet Potato Noodles [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/low-carb-asian-sweet-potato-noodles-vegan-gluten-free/
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