Cooking Instructions
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Step 1
Using a Julienne peeler or Zoodle machine, make noodles from the
Carrots (4)
and
Zucchini (4)
. Set aside with the
Bean Sprouts (200 g)
,
Edamame (50 g)
and whatever else you are making.
Step 2
Heat the
Olive Oil (30 mL)
in a saute pan over medium-high heat. Cook the
Garlic (3 cloves)
and half of the
Fresh Ginger (5.1 cm)
Step 3
Toss in the vegetables. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook 7 to 10 minutes until warm and tender, keeping a crunch on the vegetables.
Step 4
For the sauce, mix
Low-Sodium Soy Sauce (60 mL)
,
Creamy Natural Peanut Butter (40 g)
,
Water (45 mL)
,
Crushed Red Pepper Flakes (1 pinch)
,
Sesame Oil (1 mL)
and remaining ginger together. Transfer half of the sauce to a bowl to use later.
Step 5
Toss the sauce with the noodles. Add more if you want it more saucy.
Step 6
Once everything is tossed and the sauce is melty/creamy, garnish with
Sesame Seeds (to taste)
,
Scallions (to taste)
,
Peanuts (to taste)
, and
Fresh Cilantro (to taste)
.
