Peanut carrot noodles


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.

  • Preparation time: 15 minutes
  • Cooking time: 8 minutes

Serves: 2

4 stars

Average user rating Based on 13 ratings