Fried zucchini noodles with cashews

Ingredients for 2 servings:

• 1 carrot(s)
• 1 zucchini
• 1 garlic clove(s)
• 1 bell pepper
• 1 onion(s)
• 1 handful of sugar snap peas
• 1 handful of cashews
• 1 tbsp sesame seeds
• oil
• Salt
• 4 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp hoisin sauce
• 1 tbsp cornstarch
• 1 tbsp agave syrup
• 1 tsp sesame oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan and extremely rich in vitamins

Use a spiralizer to noodle the zucchini and onion. Finely dice the carrots and garlic clove. Cut the bell pepper into long, thin strips. Combine the sauce ingredients. Heat a little vegetable oil in a large pan and sauté the onion, garlic, and diced carrots for five minutes. Stir in the zucchini, bell pepper, and snow peas and cook over medium heat for three minutes. Season lightly with salt. Add the sauce and cashews and simmer for another three to five minutes until the sauce thickens. Divide between two bowls and garnish with sesame seeds.