Bring a saucepan of water to the boil. Cook sweet potato noodles in boiling water for 6 minutes until tender. Drain and rinse.
2. Make the dipping sauce
Whisk together lime zest and juice, peanut butter, 1/2 tbsp soy sauce, 1 tbsp maple syrup, 2 tbsp oil and 3 tbsp water until smooth. Set aside.
3. Prepare the toppings
Slice radishes and cucumber. Julienne or ribbon carrots. Roughly chop coriander.
4. Cook the dumplings
Heat a large pan with 1 tbsp sesame oil and 1/2 cup water over medium-high heat. Add dumplings, cover and cook for 8-9 minutes. Cook in batches if needed.
5. Finish and plate
Toss noodles with 1 tbsp soy sauce and 1 tbsp sesame oil. Divide among bowls with toppings and dumplings. Scatter over spiced sunflower seeds. Serve with dippings sauce.
The dumplings can be cooked from frozen.
Sweet potato noodles, 2 packets
Peanut butter, 2 slugs
Radishes, 1/2 bunch *
Continental cucumber, 1/2 *
Coriander, 1/2 packet *
Dumplings, 2 packets
Spiced sunflower seeds, 1/2 jar *
From your pantry
Oil, soy sauce (or tamari), maple syrup (or honey), sesame oil