← All recipes

🍽️ Vegetable Spaghetti with Peanut Dip

284 kcal · 30 min · 4 servings

Ingredients

• 6 Carrots (each 100 g)
• 2 Zucchini (each 250 g)
• 1 Handful Coriander (each 5 g)
• 3 tbsp Roasted Peanuts (each 15 g)
• 2 Shallots
• 1 Garlic Clove
• 3 tbsp Rapeseed Oil
• 3 tbsp Peanut Butter (each 15 g)
• 2 tbsp Soy Sauce
• 1 tsp Sambal Oelek
• 0.25 tsp Ginger Powder
• Salt
• Pepper

Instructions

1. 1. Wash the carrots and the zucchini thoroughly.
2. 2. Cut the vegetables into long, thin strips using a spiralizer.
3. 3. Wash the coriander leaves and shake them dry.
4. 4. Finely chop the coriander leaves.
5. 5. Break the peanuts into small pieces.
6. 6. Peel the shallots and the garlic.
7. 7. Finely chop the shallots and the garlic.
8. 8. Heat one tablespoon of oil in a pot.
9. 9. Sauté the chopped shallots and garlic over medium heat for three minutes.
10. 10. Stir in peanut butter, soy sauce, 50 milliliters of water, Sambal Oelek, and ginger powder.
11. 11. Bring the sauce to a boil.
12. 12. Simmer the sauce over low heat for three minutes.
13. 13. Add more water if necessary until the sauce is thick enough.
14. 14. Puree the sauce smoothly with a hand blender.
15. 15. Keep the sauce warm.
16. 16. Heat the remaining oil in a large pan.
17. 17. Sauté the carrot strips over medium heat for two minutes.
18. 18. Add the zucchini strips.
19. 19. Cook the vegetables for about one minute.
20. 20. Season the vegetables with salt and pepper.
21. 21. Deglaze the vegetables with 50 milliliters of water.
22. 22. Cook the vegetable noodles under a lid for two to three minutes until they are firm to the bite.
23. 23. Divide the vegetable noodles onto deep plates.
24. 24. Add the peanut sauce on top.
25. 25. Sprinkle the dish with coriander and peanuts.
26. 26. Serve the dish with a bio lime if desired.

Nutrition per serving

• kcal: 284
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 16 g