Peanut butter black noodles
Ingredients
- pure sesame oil - 4 tbsp
- peanut butter (or 4 nut butter) - 1 1/2 tbsp
- honey - 2 tbsp
- soy sauce - 2 tbsp
- juice of half a lime
- minced garlic clove - 1
- grated fresh ginger - 1/2
- black rice noodles (or other preferred noodles) - 150 gram
- carrot - 1 medium sized
- ground nut oil - 2 tbsp
- half a broccoli
- green small asparagus tips - 50 grams
- green peas - 50 grams
- salted cashews - 40 grams
Story
For 2 persons:
Make the sauce first.
In a medium bowl, add 2 tbsp sesame oil, nut butter, honey, soy sauce, lime juice, the minced garlic and the grated ginger. Whisk until well combined. The peanut butter should completely break down to create a smooth sauce.
Cook the rice noodles according to package. Drain and season it right away with 2 tbsp of sesame oil so the noodles won’t stick when cooled off. Spiralize the carrot and set aside.
Heat up the groundnut oil. Add the broccoli (cut into small chunks) and the green small asparagus tips and sauté on medium heat until golden brown. Add the green peas and sauté for 1 minute more. Add the black noodles to the mixture until it has warmed up. Serve with the spiraled carrot and the nut sauce and some chopped salted cashews for the crunch!
