Carrot Noodles with Peanut Sauce



Ingredients


  1. 10-11 large organic carrots, washed and peeled
  2. 2 tablespoons organic sesame oil, divided
  3. ⅓ cup organic peanut butter
  4. 1 tablespoon apple cider vinegar
  5. 3 teaspoons organic maple syrup
  6. 1 tablespoon organic soy sauce or liquid aminos
  7. 1 tablespoon grated organic ginger root
  8. red pepper flakes to taste
  9. 3-4 cloves organic garlic, pressed
  10. 6 organic green onions, washed and chopped
  11. 1 cup cooked organic, free range chicken, chopped
  12. Optional: chopped peanuts, bean sprouts, kale, cooked shrimp or crab...you can toss in just about anything, and it's a great way to use leftovers!



Instructions


  • Cut the carrots into "noodles" using a vegetable spiralizer, mandolin, or other kitchen tool. (like this)
  • Mix together the peanut butter, one tablespoon of the sesame oil, the vinegar, maple syrup, soy sauce, ginger and pepper flakes (if you're using them). If the sauce looks too thick, add a few tablespoons of water and mix well.
  • In a skillet or wok, heat the remaining tablespoon of sesame oil, the garlic, green onions, the chicken and any other ingredients you want to add. Add the noodles and cook until crisp-tender.
  • Pour the peanut sauce over the noodles and stir until combined. Remove from heat and serve.


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