2medium sweet potatoes, spiralized / grated into noodles (mine were 550g after spiralized)
A handful of crushed peanuts to serve
In a large non stick frying pan, heat the oil over a medium heat and add the onion. Cook for a couple of minutes before adding the garlic, carrots and bell peppers. Allow to cook, over a low heat, for 10 mins - until the vegetables have softened.
Meanwhile, as the vegetables are softening, mix the sesame oil, soy sauce, rice wine vinegar, peanut butter, ginger and chilli until combined.
Add the sauce to the vegetables and stir. Then add the sweet potato noodles and gently toss to coat in the sauce. Add the peas, partially cover and cook over a gentle heat for approx 10 mins.
Stir in the cilantro and juice of half a lime.
Dish up and sprinkle with the crushed nuts.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.