Lower Carb Carrot Noodles with Peanut Sauce and Tempeh

Name: Lower Carb Carrot Noodles with Peanut Sauce and Tempeh
Total time: 25 min
Ingredients: tempeh; paprika; soy sauce; Coconut oil; shelled edamame (fresh soy beans); carrots; ginger; garlic; Peanut Butter; soy sauce; water

a recipe for vegan vegetable noodles

25 min

foodspring

By Candy Lexa
April 15, 2021

Why trust us?

Looking to mix things up in your kitchen? Or just hoping to drop a few carbs from your everyday eating? No matter what your goals are, you’ve come to the right place. These carrot noodles are super easy and make for the perfect light lunch or dinner. Even though the veg noodles are low in calories, this is a wonderfully nutritious meal! Tempeh and peanut butter give the dish a gorgeous flavor and tons of protein.

Ingredients

1 Person

60 g

tempeh
0.5 tsp

paprika
1 tbsp

soy sauce
1 tsp

Coconut oil
30 g

shelled edamame (fresh soy beans)
230 g

carrots

For the peanut sauce:

1 small piece

ginger
1 clove

garlic
30 g

Peanut Butter
1 tbsp

soy sauce
4 tbsp

water
0.5

lime (juice)

Preparation

1

Cube the tempeh and put into a bowl.
2

Add paprika and soy sauce. Mix well.
3

Heat the coconut oil in a pan. Add the tempeh to the pan. Fry on each side until it has turned golden-brown and crispy.
4

Now add the edamame to the pan and toss briefly, until they take on some color.
5

Meanwhile, use a spiralizer to turn the carrots into carrot noodles. Put them into a bowl.
6

Finally, make the peanut sauce. Dice the ginger and garlic. Put into a small bowl along with the other ingredients for the sauce. Mix until they form a smooth sauce. If the sauce is too thick for your liking, add another tablespoon of water.
7

Now mix 3/4 of the peanut sauce into the carrot noodles and stir well.
8

Add the tempeh and edamame to the carrot noodles and mix well.
9

Garnish your dish with fresh cilantro (coriander leaves), chopped peanuts, and chili flakes. Drizzle the remaining peanut sauce over the top.
1

Enjoy!