This is a low fat version of peanut noodles featuring lots of vegetables like carrots, daikon, cucumber and spring onions, easy and quick to make, delicious and satisfying to eat.
Well, quick to make, if you have a good grater, which you can use for cutting the vegetables into julienne stripes, otherwise it might take a moment or two to cut everything by hand. I have this thing where you can just put the vegetable pieces inside, turn a wheel a few times and there you are: lots of nicely cut, thin, long stripes of fresh vegetables. If you don’t have something similar and don’t feel like spending so much time cutting the veggies into julienne stripes, than you can always grate the vegetables. The taste will be the same.
This dish is to be served cold, so you could also make a bit more of it one day and enjoy the leftovers at work the next day. Or you can serve a big bowl of it at a party or picnic.
You can easily make this vegan by using maple syrup instead of honey for the dressing.
- 200 g/ 7 oz whole wheat spaghetti
- 1 teaspoon sesame oil
- 2 tablespoons peanut butter
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 125 g/ 4 ½ oz daikon radish
- 125 g/ 4 ½ oz carrots
- 125 g/ 4 ½ oz cucumber,
- 3-4 spring onions
- 1 tablespoon roasted peanuts
- Bring a large pot of water to a boil, add some salt and the noodles. Cook, drain and rinse the noodles, then leave them in a bowl of cold water until required.
- Prepare the vegetables. Wash, dry and cut into julienne stripes or grate.
- In a small bowl whisk together the peanut butter, soy sauce, vinegar and honey. Add this mixture to the drained noodles and stir well to coat them. Toss in the vegetables, leaving a few stripes of carrots and onions for the garnish and mix everything together.
- Garnish with the leftover vegetable stripes and the chopped roasted peanuts.