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Carrot Noodle Recipe: Spicy Asian Veggie Noodle with Roasted Peanut

By June 4, 2021 No Comments

Servings: 2-3 people


For the Salad & Garnish

  • ¼ cup Coconut oil
  • 1 Green onion, chopped
  • 3 Garlic cloves, minced
  • 2 Red bell pepper, julienned/cut in stripes
  • 1 Cucumber, julienned/cut in stripes
  • 1 Carrot, julienned/cut in stripes
  • ½ cup Mung bean sprouts
  • 1 bunch Cilantro
  • 1/4 cup Cashew or peanuts, roasted and chopped
  • 2 tsp Sesame seeds, lightly roasted
  • Salt and pepper to season
  • 1 Lime, quartered

For the Sauce

  • ¼ cup of Soy Sauce (or Coconut Aminos or Tamari)
  • 1 tbsp Honey (or coconut sugar)
  • 2 tbsp Coconut cream
  • ½ tbsp Sriracha sauce
  • 2 tsp Lime Juice
  • 2 tsp Fresh Ginger, grated
  • 1 tsp Garlic, minced
  • 2 tsp Sesame oil

Cooking Methods:

  1. Boil the noodles according to box directions. Then drain.
  2. While the pasta is cooking, prepare the sauce. In a medium-sized bowl, whisk together soy sauce, honey/sugar, coconut cream, Sriracha sauce, lime juice, ginger, garlic, and sesame oil until they are fully combined. Set aside.
  3. Preheat oil in a large skillet, sauté garlic for 2-3 minutes and add bell pepper, carrots, cucumber sprouts and sauté for 2-3 minutes.
  4. Add drained noodle and sauce into the skillet and mix until fully combined.
  5. Top with chopped peanuts, cilantro, green onions, and sesame seeds.

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