Asian Carrot Noodles

Ingredients

• 15 g sesame (2 tbsp)
• 100 g cashews
• 4 Carrots
• 350 g red cabbage
• 80 g leeks (1 small stalk or 2 spring onions)
• 2 cloves garlic
• 20 g ginger root
• 150 g Mushrooms
• 200 g smoked tofu
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 1 tsp raw cane sugar
• chili powder
• 1 tbsp soy sauce
• 200 ml vegetable broth

Instructions

1. 1.

   Toast the sesame seeds and cashews in a hot, dry pan over medium heat for 3 minutes. Set aside to cool.

2. 2.

   While that cooks, peel and clean the carrots and slice them into thin ribbons with a spiralizer. Clean and wash the red cabbage, then shred it finely. Clean and wash the leeks, cut into about 5 mm rings. Peel the garlic and ginger and mince finely. Clean the mushrooms and slice them. Dice the tofu.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté the tofu and mushrooms over medium heat until lightly browned all around, then remove from the pan. Add the remaining oil to the same pan. Add the garlic and ginger and sauté for 2 minutes while stirring.

4. 4.

   Add the carrot noodles, red cabbage, and leeks to the pan and stir-fry for 2 minutes. Season with a pinch of salt, pepper, sugar, and chili powder, then pour in soy sauce and vegetable broth. Let everything simmer for 5–10 minutes until the carrots are tender.

5. 5.

   Stir in the cashews, tofu, and mushrooms, heat briefly again, taste the vegetable mixture, and top with the toasted sesame seeds before serving.