I remember whipping up this beauty while I was still at my parents place in London. It’s the perfect combination of sweet, spicy and salty – the addition of toasted crunchy cashews, warm broad beans and fresh bean sprouts combine together for an unreal flavour profile and texture. Yummo!
I used a spiralizer to make the veggie noodles, but you could use a mandoline, or if you don’t have that you can just slice them finely yourself. It’ll take some time though, so you have been warned. I’d invest in a spiralizer if you don’t have one but are likely to be eating veggie noodles on a regular basis!
Courgette Noodles w/ a Spicy Peanut Sauce
1/2 a red capsicum / pepper
1 large handful beansprouts
1/2 cup fresh broad beans (or frozen, thawed)
2 springs of coriander
1 tsp sesame seeds
1 tbsp cashews
Optional – dash of coconut oil
For the peanut sauce
1 heaped TBSP natural crunch peanut butter
1 tsp sriracha sauce
Pinch of chilli flakes
1 tsp maple syrup/rice malt
Water (as required, to get the sauce to your desired consistency)
Spiralize the carrot and courgette into a bowl. Slice the red pepper, and add this to the bowl along with the broad beans and bean sprouts. Heat a frying pan toast the cashews – with or without the coconut oil. Adding the coconut oil adds an extra dimension of flavour but it’s totally not required. Keep the cashews on a very low heat until you’re ready to serve. To make the peanut sauce, add all of the ingredients together, keeping in mind to adjust the heat – if you like a spicier flavour (like I do!) then you can be a bit more liberal with the sriracha sauce and chilli flakes, those amounts are just there as a guide. Once all the ingredients are nicely blended together, add water until it reaches your desired consistency. Next, roughly chop up the coriander and add to the bowl.
To serve, add the peanut sauce to the noodle mix and stir through. Sprinkle on the cashews and then top with the sesame seeds. Dig in and enjoy!