Summary

Ingredients

• 1 carrot (s)
• 1 zucchini
• 1 clove garlic
• 1 bell pepper
• 1 onion (s)
• 1 handful sugar snap peas
• 1 handful cashew nuts
• 1 tablespoon sesame seeds
• oil
• salt

For the sauce:

• 4 tablespoon soy sauce
• 2 tablespoon rice wine vinegar
• 2 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 1 tablespoon agave syrup
• 1 teaspoon sesame oil

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Instructions

1. Process the zucchini and onion into pasta using a spiralizer. Dice the carrots and the clove of garlic. Cut the peppers into long, thin strips.
2. Mix the ingredients for the sauce.
3. Heat some vegetable oil in a large pan and sauté the onion, garlic and diced carrots for five minutes. Stir in zucchini, bell pepper and snow peas and cook over medium heat for three minutes. Lightly salt everything. Add the sauce and cashew nuts and simmer for another three to five minutes until the sauce thickens.
4. Divide between two bowls and garnish with the sesame seeds.