Fast and Easy Peanut Butter & Ginger Noodles

Uncategorized Oct 12, 2018

This is a super easy and fast dish to make. You do need a spiraliser. If you don't have one, you can also use a vegetable peeler and create tagliatelle style noodles but then it's definitely no longer a 'fast' dish. 

Serves 1-2 people, depending on the size of your vegetables:

Start by spiralising:

  • 1 carrot
  • 1 sweet potato*
  • 1/2 courgette/zucchini

*orange flesh sweet potatoes, like you get in the UK are best for this. If you live in a different country and your sweet potatoes are very tough and fibrous, then you could use Jicama, Parsnip, Kohlrabi or Celeriac instead.

For the dressing:

  • 1 heaped tablespoon peanut butter (I use crunchy, no salt, no sugar)
  • 1inch fresh ginger, grated
  • 1/2inch fresh turmeric, grated (optional)
  • juice of half a lemon
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup filtered or spring water
  • 1/2 teaspoon coconut sugar (optional)
  • 1/4 teaspoon sea salt or other healthy salt
  • black pepper to taste

Mix or blend all ingredients well. I put everything into my Tribest Mini Blender, in which case I just roughly chop the ginger and turmeric.

Pour the sauce over the spiralised vegetables and mix well. Leave to marinate for 5-10 minutes, mixing occasionally. 

Serve on a bed of greens, decorate with slices of tomatoes, fresh basil or coriander and black sesame seeds. 

This dish keeps well in the fridge for a couple of days, or freeze in jars for a quick 'take away' meal. 

Let me know how you like it or post your photos in the comments. 


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