Peanut-y Carrot Noodles
This gluten-free “noodle” dish showcases carrots in place of pasta. It’s reminiscent of a New York-style, Chinese restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.
- 4 to 6 medium carrots peeled (or 3 to 4 large)
- 4 heaping tablespoons creamy peanut butter (see note)
- 2 tablespoons maple syrup
- 2 teaspoons gluten-free tamari
- 3 to 6 tablespoons water plus more as needed
- Dash cayenne pepper
- 1 scallion (white and green parts) thinly sliced for garnish
- 1 small lime cut in wedges (optional)
Cut the carrots into thin noodles using a vegetable peeler spiralizer (or regular spiralizer). Fit a steamer basket into a medium-sized sauce pan with a tight-fitting lid. Add 2 to 3 inches of water, and then add the carrots. Cover and bring to a boil. Steam the carrots for 2 to 3 minutes or until they are al dente.
Meanwhile, to make the sauce, put the peanut butter, maple syrup, tamari, 3 tablespoons of water and a dash of cayenne pepper into a small bowl and briskly whisk until combined. Add more water, 1 tablespoon at a time, to achieve desired consistency. Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.” Gently toss using tongs or a large fork until the carrots are thoroughly coated with the peanut sauce.
Serve warm or cover and refrigerate for 2 hours and serve cold. To serve, divide the carrot noodles into two to four pretty bowls. Top each bowl of carrot noodles with some scallions, with optional lime wedge on the side.
Chef’s note: If you prefer, you may use cashew, almond or sunflower seed butter in place of peanut butter.
Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, ©2020. Reprinted by permission.