Carrot Noodles in Asian Peanut Sauce


I love any dish that tricks me into thinking I'm eating noodles.  I do this a lot with spaghetti squash and spaghetti sauce, but here is a new twist . . . Carrot noodles in an asian peanut sauce.  Try it on for size and let me know what you think!



  • 5 medium/large carrots
  • 3 green onions (plus another to garnish if you'd like)
  • 2 garlic cloves, pressed
  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger
  • 3 tablespoons unsalted peanut butter
  • 1 tablespoon of Ponzu
  • 1/2-1 tablespoon maple syrup (to taste)
  • 4 tablespoons of water
  • sea salt
  • creaked black pepper
  • red pepper flakes or siracha (optional)
  • black sesame seeds (optional)
  • Cashew pieces to top (optional)


  1. Using a julienne peeler, peel your carrots into noodles and set aside.
  2. In a small mixing bowl combine peanut butter, Ponzu, maple syrup, 1/2 of minced garlic and a pinch of salt. Add water, one tablespoon at a time, to thin the sauce (I used 4 tablespoons). Add more salt to taste, adjust maple syrup amount to your taste preference as well. Set aside.
  3. Saute remaining garlic and ginger in sesame oil over medium-low heat for two minutes.
  4. Add green onion and sauté until slightly softened, stirring often to make sure the garlic and ginger don't burn.
  5. Add carrots and cook, stirring the entire time, until softened to your preference.
  6. Add peanut sauce to your taste and thoroughly combine.
  7. Garnish with thinly slices green onions and black sesame seeds. Add a squeeze of lime if you'd like, some red pepper, siracha or cashews.
  8. Serve hot and enjoy!

Recipe inspiration from A House in the Hills.  I just LOVE her recipes!