Carrot Noodles with Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg carrot (s)
- 250 g mushrooms, lare
- 200 g tofu
- 1 bell pepper (s), yellow or red
- 2 spring onion (s)
- 1 handful peanuts
- 1 handful coriander, fresh, chopped
- 5 tablespoon, leveled sesame
- little oil for frying
For the vinaigrette:
- 4 tablespoon sesame oil
- 10 tablespoon, leveled peanut butter, fine
- 2 tablespoon apple cider vinegar
- 3 teaspoons honey or maple syrup
- 4 tablespoon soy sauce
- 2 tablespoon water
Print Recipe
Pin Recipe Instructions
- Peel the carrots and use the spiral cutter to make pasta.
- Roast and chop peanuts in a pan without fat, chop the spring onions and mix with the chopped coriander.
- Bake tofu (see my recipe for baked tofu) and cut into small pieces.
- Chop mushrooms and peppers, fry with a little oil and brown lightly for 3 - 4 minutes. Add the carrot noodles and let them simmer, after 3 - 4 minutes deglaze with the vinaigrette that has been made in the meantime. Simmer for another 2 minutes, then stir in the peanuts, coriander and spring onions. Garnish with toasted sesame seeds and serve hot.
- Seasoning tip: Season to taste with chilli, ginger and Asian spice mixture.
- If you use maple syrup instead of honey, the recipe is also vegan.
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