Vegetable Noodles with Peanut Sauce

Ingredients

• 6 Carrots (100 g each)
• 2 Zucchini (250 g each)
• 1 handful coriander (5 g)
• 3 tbsp Roasted peanuts (15 g)
• 2 shallots
• 1 Garlic clove
• 3 tbsp Rapeseed oil
• 3 tbsp Peanut butter (15 g)
• 2 tbsp Soy sauce
• 1 tsp Sambal oelek
• 0.25 tsp Ginger powder
• Salt
• Pepper

Instructions

1. 1.

   Peel, wash, and spiralize the carrots and zucchini into thin strips. Wash, dry, and chop the coriander. Roughly chop the peanuts.

2. 2.

   Peel and chop the shallots and garlic. Heat 1 tbsp of oil in a pot. Sauté the shallots and garlic over medium heat for 3 minutes. Add peanut butter, soy sauce, 50 ml water, Sambal Oelek, and ginger powder. Bring the sauce to a boil and simmer for 3 minutes over low heat, adding a little water if needed to reach the desired consistency. Puree the sauce with an immersion blender and keep warm.

3. 3.

   Heat the remaining oil in a large pan. Sauté the carrot strips over medium heat for 2 minutes. Add the zucchini strips and cook for about 1 minute, salting and peppering.

4. 4.

   Deglaze with 50 ml of water and cook the vegetable noodles, covered, for another 2-3 minutes until al dente. To serve, arrange the vegetable noodles with peanut sauce on deep plates, sprinkle with coriander and peanuts. Serve with organic lime if desired.