Spicy Peanut Carrot Noodles

· mango, red onion, sunflower seeds + sprouts ·

March 26, 2015 10 Comments

Spicy Peanut Carrot Noodles // From the Land we Live on

I’ve been feeling a little bit stuck with cooking this month, not really having a proper season to work with. Firmly wedged between winter and spring, tired of winter food, yet knowing that the first bites of spring are still quite a few weeks away…ahh..life in Toronto :) So how about some ideas for these in-between weeks? I’ll share mine, and if you’re in a similar place, I’d love to hear yours! I think we can all use a boost of inspiration right about now.

sunflower sprouts

Ideas for Winter –> Spring Eating

Grow some sprouts! You can do this year-round, from the comfort of your own kitchen. I tend to forget about sprouts until I start craving the fresh + crunchy greens in the beginning of spring. If you’re not sure how to grow sprouts, youtube is your friend. It’s easy, I promise. Oh, and speaking of sprouting…if you have garlic or onion bulbs that are going all sprout-y, you can put them in a glass of water or a cup of soil to encourage the greens to grow.

Eat your root veggies raw. Since winter food is still around, I guess we should make the best of it, right? While cooking root veggies in the winter-time just feels right, now’s a good time to transition to raw if you’re tired of roasting and stewing your roots.

Embrace the seasonal imports. While in Mexico, I rediscovered my love of the luscious and creamy ataulfo mango. Eating local is great, but it gets rough this time-a-year, and I feel SO lucky to have the availability of seasonal produce from all over the world within a 5 minute walk from my house. Ataulfos are going strong in Mexico right now, and while they do taste better there, the ones here are still pretty damn good. Oh, and citrus is still hangin’ in there :) I recently found blood oranges with fresh leaves still attached!

You didn’t think that I was going to give you tips without putting them all together in a delicious recipe, did ya? Of course not… I already gave it away with the title and featured image. So here are the the spicy peanut carrot noodles that I promised. This is definitely one of the better things I’ve cooked lately. C’mmmon spring!

Spicy Peanut Carrot Noodles // From the Land we Live on

Spicy Peanut Carrot Noodles // From the Land we Live on

Spicy Peanut Carrot Noodles

Ingredients

    Spicy Peanut Dressing (can be made in advance)
  • 2 Tbsp. peanut butter (or sub. almond butter)
  • 1-2 tsp. thai curry paste, or to taste - see note!
  • 1 Tbsp. fresh lime juice
  • 1 tsp. honey
  • 1/4 tsp. salt
  • ~3 Tbsp. water
  • The rest of it...
  • 1 large or 2 medium carrots, noodled (about 3 cups) - see note!
  • 1 ataulfo mango
  • 1/4 cup thinly sliced red onion
  • 1 cup sunflower sprouts
  • 2 Tbsp. sunflower seeds, toasted
  • chile flakes, to taste
  • 1/2 a fresh lime

Instructions

  1. Whisk together all of the dressing ingredients except for water, until creamy and smooth.
  2. Add water, 1 Tbsp. at a time, until a creamy dressing-like consistency is reached (I used 3 Tbsp.). Set aside or refrigerate if making in advance.
  3. Use your hands to coat and gently massage the carrot noodles with 2 Tbsp. of the dressing.
  4. Arrange dressed carrots on a plate and top with the rest of the ingredients.
  5. Serve drizzled with the rest of the dressing and fresh lime.

Notes

This Thai curry paste is, by far, my fav! It’s pretty mild, as far as Thai curry pastes go, but is so full of flavour. Get to know your curry paste and adjust to your own spice preference when making the dressing. It’s better to add a little less and kick up the heat with chile flakes at the end.

I use this little tool for the carrot noodles, but a fine julienne with a mandolin or your knife (if you have the patience) should also work.

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10 Comments

  1. Reply

    lynsey | lynseylovesfood

    March 26, 2015

    oh i love the light in this shoot. it makes everything look so fresh and beautiful!!! xo

    • Reply

      Sofia

      March 26, 2015

      Thanks, Lynsey. I used to think that I needed sun for the photo shoots but the cloudy days are so much better!

  2. Reply

    Sandra

    March 26, 2015

    Beautiful dish. I definitely need to pick up some ataulfo mango. I’m so lucky that I live down the street from a Mexican super market that always carries the most beautiful mangos, avocados and plantains. I love how your sunflower sprouts have a hint of purple in them. So pretty!!!

    • Reply

      Sofia

      March 26, 2015

      The Mexican supermarket sounds amazing. I’m sure they have a great hot sauce selection too (I’m a little obsessed). I had the sprouts under a grow light. It definitely made for some stubbier sprouts, but not sure if that’s what gave them the purple. Thanks, Sandra!

  3. Reply

    Brianne

    March 27, 2015

    Gah, I have been in such a carb-laden rut lately waiting for the seasons to change! Your carrot noodles are a genius alternative, and that sauce sounds awesome. The guy and I bought a sprouting jar a couple of months ago…we should bust it out and get outta this rut! Thanks for the inspiration!

    • Reply

      Sofia

      March 29, 2015

      Yeah! Perfect time to get the sprouting jar out :) Not sure exactly where you’re from but your post about building igloos tells me you’re somewhere that’s still going to be waiting a little while to get the spring greens! Glad that I can inspire some carrot noodle action. Let me know how they turn out! Thanks, Brianne :)

  4. Reply

    Kelly @ Inspired Edibles

    April 19, 2015

    Oh my word, this is just beyond gorgeous Sofia. Fresh and beautiful seasonal ingredients with a flavor impact that has me desiring it even for breakfast. Have you considered dedicating a Pinterest board to your own work (it would make it much easier to share you and your talent with the world! :) xx

    • Reply

      Sofia

      April 19, 2015

      Thanks so much, Kelly! I’ve been pinning my recipes throughout my various boards, but you’re right – I should make one dedicated to all of the blog recipes to make them easier to find and navigate. Thanks for the suggestion :) Making one next week.

  5. Reply

    KT

    June 15, 2015

    Hey Sofia, any ideas for a good honey substitute? Can’t wait to give this recipe a try!

    • Reply

      Sofia

      June 15, 2015

      Hi KT! You can totally do maple syrup or coconut/brown sugar. The sugars will take a bit to dissolve in the dressing, but flavour wise, I think any of those would work.

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