1. Start by preparing your satay sauce and combine the peanut butter, soy sauce, honey and lime juice in a small bowl and mix well.
  2. Add in the crushed garlic clove, ginger and chilli flakes if using. Gradually pour in small splashes of water and continue mixing, until you’re left with a smooth and pourable consistency.
  3. Peel your sweet potato and spiralize this into vegetable noodle strands. Pan fry the sweet potato noodles in a bit of coconut oil to slightly soften. Add your potato noodles, red cabbage and cooked edamame to a large mixing bowl and toss all the veggies together. Pour over a few spoonful’s of the satay sauce and mix everything together, so that all of the vegetables are evenly coated in the sauce.
  4. Garnish with some fresh corriander, chopped nuts and extra chilli flakes, if desired and serve with the remaining sauce on the side. You could also add some chicken or prawns to this for added protein.