Summary

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

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Instructions

1. Peel the carrots and use the spiral cutter to make pasta.
2. Roast and chop peanuts in a pan without fat, chop the spring onions and mix with the chopped coriander.
3. Bake tofu (see my recipe for baked tofu) and cut into small pieces.
4. 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.
5. Seasoning tip: Season to taste with chilli, ginger and Asian spice mixture.
6. If you use maple syrup instead of honey, the recipe is also vegan.