Carrot Noodle Recipe: Spicy Asian Veggie Noodle with Roasted Peanut

Ingredients:

• 7 oz (1 pack) Javara Carrot Noodle

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.