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!
CARROT NOODLES IN ASIAN PEANUT SAUCE
- 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)
- Using a julienne peeler, peel your carrots into noodles and set aside.
- 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.
- Saute remaining garlic and ginger in sesame oil over medium-low heat for two minutes.
- Add green onion and sauté until slightly softened, stirring often to make sure the garlic and ginger don't burn.
- Add carrots and cook, stirring the entire time, until softened to your preference.
- Add peanut sauce to your taste and thoroughly combine.
- 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.
- Serve hot and enjoy!
Recipe inspiration from A House in the Hills. I just LOVE her recipes!