Carrot Noodles in Peanut Sauce
- 5large carrots
- 3 green onions, plus more for garnish
- 2cloves garlic, pressed
- 1tablespoon sesame oil
- 1tablespoon minced ginger
- 3tablespoons unsalted peanut butter
- 1tablespoon Ponzu
- 1/2 - 1tablespoon maple syrup (to taste)
- 4tablespoons water
- Sea salt
- Cracked black pepper
- Red pepper flakes or Sriracha (optional)
- Black sesame seeds (optional)
- Using a julienne peeler, peel carrots into noodles and set aside.
- In a small mixing bowl combine peanut butter, Ponzu, maple syrup, half 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, and adjust maple syrup amount to taste preference as well. Set aside.
- Saute remaining garlic and ginger in sesame oil over medium-low heat for 2 minutes.
- Add green onion and sauté until slightly softened, stirring often to make sure garlic and ginger don’t burn.
- Add carrots and cook, stirring consistently, until softened to al dente.
- Add peanut sauce. This recipe makes more than enough peanut sauce for my preference, so add as much or as little as preferred and thoroughly combine.
- Garnish with thinly sliced green onions and black sesame seeds. Add a squeeze of lime, red pepper, or siracha if desired.
- Serve hot and enjoy!
A House in the Hills is a lifestyle blog where writer and photographer Sarah Yates shares her love of food, style, home decor and travel. Sarah’s recipes are always vegan, most often healthy, and guaranteed to be no-fail and easy to make. She considers herself a lazy chef with a food critic’s taste bud’s and will settle for nothing but delicious.