Sweet potato: 200g (1 large, spiralized), Edamame (shelled): 100g (2/3 cup), Red bell pepper: 75g (3/4 cup, thinly sliced), Carrots: 75g (3/4 cup, julienned), Purple cabbage: 50g (1/2 cup, shredded), Green onions: 20g (2 tbsp, chopped), Sesame seeds: 10g (1 tbsp), Sesame oil: 10ml (2 tsp), Rice vinegar: 15ml (1 tbsp), Soy sauce (low-sodium): 10ml (2 tsp), Ginger: 5g (1 tsp, grated), Garlic: 3g (1 clove, minced), Honey: 5g (1 tsp), Red pepper flakes: 1g (1/4 tsp, optional)
1. Prepare sweet potato: Spiralize 200g sweet potato into noodles. 2. Cook noodles: In a large pan, add 60ml (1/4 cup) water and sweet potato noodles. Cover and steam for 5-7 minutes until tender but still firm. Drain any excess water. 3. Make sauce: In a small bowl, whisk together 10ml sesame oil, 15ml rice vinegar, 10ml soy sauce, 5g grated ginger, 3g minced garlic, 5g honey, and 1g red pepper flakes (if using). 4. Combine: In a large bowl, toss sweet potato noodles with 100g edamame, 75g sliced bell pepper, 75g julienned carrots, and 50g shredded cabbage. 5. Dress: Pour sauce over vegetables and toss to combine. 6. Serve: Garnish with 20g chopped green onions and 10g sesame seeds.
