{"id":782,"date":"2018-04-13T18:56:24","date_gmt":"2018-04-13T18:56:24","guid":{"rendered":"http:\/\/www.veggiejam.com\/english\/?p=782"},"modified":"2019-11-18T18:39:30","modified_gmt":"2019-11-18T18:39:30","slug":"carrot-noodle-bowl-with-peanut-sauce","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/carrot-noodle-bowl-with-peanut-sauce\/","title":{"rendered":"Carrot Noodle Bowl with Peanut-Ginger Sauce"},"content":{"rendered":"

Crunchy carrot noodles, crispy tofu cubes and a hearty peanut-ginger sauce - this carrot noodle bowl is simple to make and simply delicious.\u00a0<\/em><\/p>\n

\"Vegan<\/p>\n

All you low-carber out there have probably had one or two bowls of zucchini noodles before. And even if you don't care about the carbs in your food, you've probably not missed the \"zoodles\"-trend over the past couple of years. When I started eating plant based, I used to eat zoodles with tofu bolognese on a weekly basis. But at one point in time, I just couldn't stand spiralized zucchinis anymore.\u00a0<\/p>\n

Luckily, other veggies can also be turned into noodles (not that one has to pass on real noodles, but veggies definitely make a healthy, lower-calorie and delicious alternative). Let me introduce you to: Carrot noodles! Even better: Carrot noodles with a peanut-ginger sauce and crispy tofu - all served within 20 minutes. <\/strong>What else could you want after a long workday?<\/p>\n

\"Vegan<\/p>\n

To make the carrot noodles you only need a simple peeler - no fancy spiralizer<\/strong> required for this recipe. Simply peel the carrots, cut them into thin strips, and in the pan they go. The carrot noodles take as long as regular noodles to cook but you will definitely not need as much water to cook them. By the way, if you find some, use different-colored carrots<\/strong>. They make your carrot noodle bowl look even better!<\/p>\n

As only carrots and sauce would be a bit boring, let's also throw some tofu cubes<\/strong> in a pan. Use a non-stick pan so you won't have to add oil. Your tofu will also become crispy without oil.<\/p>\n

\"Vegan<\/p>\n

Let's get to the highlight of this recipe: The peanut-ginger sauce, of course! Peanut and ginger make such a great combination in my opinion and give this recipe a bit of an asian twist. For the sauce you need only six ingredients which are simply stirred together. I was a bit lazy and added The<\/em> Ginger People<\/a>\u00a0ginger syrup<\/strong> (find my review on their products here<\/a>) which I love. But you can definitely opt for maple syrup plus additional fresh ginger.<\/p>\n

\"Vegan<\/p>\n

That's it. Time to plate and eat. Enjoy!<\/p>\n

If you try this carrot noodle bowl with peanut-ginger sauce, let me know in the comments below. And don\u2019t forget to rate the recipe. You can also tag a photo (#veggiejam<\/strong>) to show me your creation on instagram<\/a>. I love to see your pictures of my recipes.<\/p>\n

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Carrot Noodle Bowl with Peanut-Ginger Sauce<\/h2>\n
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Crunchy carrot noodles, crispy tofu and a hearty peanut-ginger sauce - this carrot noodle bowl is simple to make and simply delicious. <\/p>\n\t<\/div>\n\n\t

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