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Peanut carrot noodles
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4 large carrots, peeled
1 tbsp vegetable oil
3 cloves garlic, peeled and chopped
1 red chilli, deseeded and finely sliced
6 salad onions, finely sliced
2 tbsp dark soy sauce
2 tbsp rice vinegar
1 tbsp crunchy peanut butter
1 tsp sesame oil
1 tbsp roasted peanuts, chopped
1. Using the thinnest setting, spiralise the carrots to make long noodles. If you don’t have a spiraliser, use a julienne peeler to cut long strips of carrot. Heat the vegetable oil in a large wok, add the carrots and fry for 2-3 minutes until they start to soften. Add the garlic, chilli and half of the salad onions and fry for a further 2 minutes. Meanwhile stir together the soy sauce, rice vinegar, peanut butter and sesame oil.
2. Stir in the peanut butter mixture and cook for a further minute, then divide between two serving bowls, scatter over the reserved salad onions and the peanuts and serve.
This recipe was first published in March 2016.