Spicy Vegan Thai Noodles
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g udon noodles
- 2 spring onion (s)
- 1 clove garlic
- 1 carrot (s)
- 1 handful coriander, chopped
- 1 handful peanuts, chopped
- sesame
For the sauce:
- 3 tablespoon sesame oil
- 2 tablespoon soy sauce
- 2 tablespoon agave syrup
- 1 tablespoon sriracha sauce
Print Recipe
Pin Recipe Instructions
- Slice the spring onions and set aside the green part as a garnish. Grate the carrot or work it into thin sticks. Finely dice the garlic clove. Mix the sauce ingredients in a small bowl.
- Cook the noodles for about 4 minutes, until they are just slightly firm to the bite. Drain and set aside.
- Heat some oil in a pan and sauté the white part of the spring onions, garlic and carrots. Add the pasta and sauce and fry everything briefly until the pasta is glazed and has absorbed most of the sauce.
- Divide between 2 bowls and garnish with the sesame seeds, coriander and the green part of the spring onions.
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