Carrot noodles with peanut sauce

Ingredients for 6 servings:

• 1 ½ kg carrot(s)
• 250 g mushrooms, large
• 200g tofu
• 1 bell pepper(s), yellow or red
• 2 spring onions
• 1 handful of peanuts
• 1 handful of fresh coriander, chopped
• 5 tbsp, sifted sesame seeds
• a little oil for frying
• 4 tbsp sesame oil
• 10 tbsp, spread peanut butter, fine
• 2 tbsp apple cider vinegar
• 3 tsp honey or maple syrup
• 4 tbsp soy sauce
• 2 tbsp water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Asian vegetable noodles

Peel the carrots and spiralize them into noodles. Roast and chop the peanuts in a pan without fat, finely chop the spring onions, and mix them with the chopped cilantro. Bake the tofu (see my recipe for baked tofu) and chop them finely. Chop the mushrooms and bell peppers, fry in a little oil, and brown for 3-4 minutes. Add the carrot noodles and simmer gently. After 3-4 minutes, deglaze with the vinaigrette you made in the meantime. Simmer for another 2 minutes, then stir in the peanuts, cilantro, and spring onions. Garnish with toasted sesame seeds and serve hot. Seasoning tip: Season with chili, ginger, and Asian spice blend. The recipe is also vegan if you use maple syrup instead of honey.