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    Carrot Noodles With Spicy Cashew Sauce

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    celkový čas
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    Ingrediencie

    2 tbsp toasted sesame oil

    2 tsp minced garlic

    1 tsp minced fresh ginger or

    2 tsp ground ginger

    ½ tsp crushed red pepper

    1 medium red bell pepper, cut into thin strips

    2 cups trimmed sugar snap peas (optional), sliced on the diagonal

    1-2 cups vegetable broth

    ⅓ cup cashew butter (almond or peanut butter work, too)

    1½ tbsp coconut aminos

    Juice of 1 lime

    3-5 carrots, spiralized or cut into medium ribbons

    2 cups small broccoli florets

    2 green onions, sliced, divided

    2 tsp chopped, dry-roasted, salted cashews

    Postup

    1 In a large skillet, heat the sesame oil over medium-high heat. Add the garlic, ginger, and crushed red pepper. Cook, stirring constantly, for 30 seconds.

    2 Add the bell pepper and snap peas, and cook for 3 minutes or until the peppers are tender, stirring occasionally.

    3 Increase the heat to high. In a small bowi, stir together the broth, cashew butter, coconut aminos, and lime juice. Add the mixture to the pan. Bring to a boil and reduce liquid by half.

    4 Reduce the heat to medium, and add the carrot noodles, broccoli, and half of the green onions to the skillet. Toss the ingredients, cover, and cook for 3 to 5 minutes or until the carrots are tender-crisp.

    (Cook for an additional 1 to 2 minutes for more tender noodles.)

    5 Uncover and toss to coat the carrot noodles with the mixture.

    Cook, uncovered, for 2 minutes or until the sauce thickens slightly.

    6 Use tongs to plate and ladle on extra sauce if desired. Top with the remaining green onion and the chopped cashews. Enjoy immediately.

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    Ingrediencie

    2 tbsp toasted sesame oil

    2 tsp minced garlic

    1 tsp minced fresh ginger or

    2 tsp ground ginger

    ½ tsp crushed red pepper

    1 medium red bell pepper, cut into thin strips

    2 cups trimmed sugar snap peas (optional), sliced on the diagonal

    1-2 cups vegetable broth

    ⅓ cup cashew butter (almond or peanut butter work, too)

    1½ tbsp coconut aminos

    Juice of 1 lime

    3-5 carrots, spiralized or cut into medium ribbons

    2 cups small broccoli florets

    2 green onions, sliced, divided

    2 tsp chopped, dry-roasted, salted cashews

    Postup

    1

    1 In a large skillet, heat the sesame oil over medium-high heat. Add the garlic, ginger, and crushed red pepper. Cook, stirring constantly, for 30 seconds.

    2

    2 Add the bell pepper and snap peas, and cook for 3 minutes or until the peppers are tender, stirring occasionally.

    3

    3 Increase the heat to high. In a small bowi, stir together the broth, cashew butter, coconut aminos, and lime juice. Add the mixture to the pan. Bring to a boil and reduce liquid by half.

    4

    4 Reduce the heat to medium, and add the carrot noodles, broccoli, and half of the green onions to the skillet. Toss the ingredients, cover, and cook for 3 to 5 minutes or until the carrots are tender-crisp.

    5

    (Cook for an additional 1 to 2 minutes for more tender noodles.)

    6

    5 Uncover and toss to coat the carrot noodles with the mixture.

    7

    Cook, uncovered, for 2 minutes or until the sauce thickens slightly.

    8

    6 Use tongs to plate and ladle on extra sauce if desired. Top with the remaining green onion and the chopped cashews. Enjoy immediately.