150gr of Sweet Potato Noodles
50gr of Sugar Snap Peas (approx. 8)
30gr of Sliced Radishes (approx. 2)
30gr of Chopped Carrots
A Few Sprigs of Coriander
60ml of Coconut Lime Dressing
Salt & Pepper
Boil the sweet potato noodles. Bring a large pot of water to a boil. Add the noodles and stir gently. Boil for 8 minutes, until tender. They will have thickened up and become translucent. Drain the noodles and rinse under cool, running water. Transfer to a bowl (the one you will use to serve) and toss with a drizzle of oil to prevent sticking.
While the noodles boil, prepare your veggies. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise on an angle and transfer to the bowl with the noodles. Remove coriander leaves from the stems and chop. Transfer to the bowl along with your chopped carrots and sliced radishes.
Add as much of the dressing as you’d like and season with salt, pepper, and a squeeze of lime. Toss well. Enjoy!