July 5, 2016
Carrot and Courgette Noodle Stir-Fry
With spicy peanut
For the stir-fry:
1 large carrot
100g (3.5 oz) mangetout
20g (0.7 oz) peanuts
1/2 tbsp sesame oil
1/2 red onion, finely chopped
1/2 red chilli, deseeded and chopped
a handful of chopped parsley
For the sauce:
2 tbsp peanut butter
1 tbsp soya sauce
1 garlic clove, minced
a small chunk of ginger, coarsely chopped
1 stalk lemongrass, roughly chopped
1/2 red chilli, deseeded and roughly chopped
4-5 tbsp water (or oil)
juice 1/2 lemon
a drizzle of date syrup (maple would work nicely, too)
1. Wash your stir-fry vegetables and peel them if you like. Spiralise the courgette and carrot into noodles (with a peeler, a grater or a spiraliser—whatever you have on hand, such as a mandolin slicer or a grater.) Set aside for now.
2. Place a wok over medium heat and drizzle the sesame oil in it. Toss the peanuts about in the oil until they are lightly toasted on all sides, then add the onion, chilli and mangetout and sauté for another five minutes. Lastly add the noodles, sauté for two minutes and take off the heat.
3. Blend all sauce ingredients till you obtain a smooth, thin paste. Add more or less water depending on the power of your blender and your personal preference (with a thin sauce, you can coat every noodle with it). The lemongrass will leave a few strings, but that can’t be helped (and it doesn’t taste bad).