Vegan Asian noodles with peanut sauce and pickled carrots
A simple pasta dish, which is loaded with flavor. Recipes from Asian cuisine are among my absolute favorites, because many dishes are already vegan anyway. Yay! Give me rice noodles and peanut sauce and I'm happy. That's exactly how this recipe came about - just with a few more ingredients. The result was these vegan Asian noodles with peanut sauce and pickled carrots.
Today we start with the topping, because the pickled carrots need a little time as the name suggests. At least as much time to infuse as we need for the actual pasta dish. So the two harmonize quite wonderfully. The ingredients are very clear, because in addition to carrots, we only need vinegar - such as apple cider vinegar or white wine vinegar, water, salt and sweetness. First, peel the carrots and cut them into thin strips about the length of a finger. The thinner you slice them, the softer the carrots will be after pickling. But they will and should always have some bite. These then go into a jar with a lid, while the rest of the ingredients join in a pot. Stirring, we boil them until the salt is completely dissolved. We then pour this hot liquid over the carrots in the jar and set the whole thing aside for now - or in the refrigerator overnight after it has cooled. This makes the taste even more intense.
In the meantime, we finally get to the vegan Asian noodles with peanut sauce. As a base for Asian dishes, I love the combination of garlic, ginger and green onion. Who would have thought - they also make the start in this recipe! I always like to use the white part of the spring onions for frying. I save the green one for the topping. But peppers and peas also come into the pan. Depending on your mood, you can also add zucchini, edamame, bamboo or broccoli to the pan.
When the vegetables are lightly cooked, the creamy and flavorful ingredients are added. Creamy coconut milk comes into play as the base for the sauce, as do peanut butter, soy sauce, pepper, and the zest and juice of a lime. Wonderful this interplay of sweet, nutty, salty, spicy and sour. In the meantime, the rice noodles can now be cooked - which, nicely enough, never takes very long. After cooking, they also join the pan, which should be realtively large with all the ingredients.
Voila - finally it's time to serve our vegan Asian noodles with peanut sauce and pickled carrots. For this we now add some sesame seeds to our noodle dish, the finely chopped green part of the spring onions and for those who like: chili flakes.
- 200 g carrots (peeled)
- 120 ml vinegar
- 120 ml water
- 1 tsp salt
- 2 tablespoons maple syrup
- 2 garlic cloves
- 20 g ginger
- 2 spring onions (white part)
- 1 large red bell bell pepper
- 400 g peas
- 400 g rice noodles
- 400 ml coconut milk
- 4 tablespoons peanut butter
- 4 tablespoons soy sauce
- 1 organic lime (zest & juice)
- 1 tsp pepper
- 2 spring onion (green part)
- 4 tsp sesame seeds
- 4 pinches chili flakes
- First prepare the pickled carrots. To do this, peel them and cut lengthwise into very thin strips about 5 cm long. Then put in a jar with a lid.
- Now mix the vinegar with water, salt and maple syrup in a pot.
- Put the pot on the stove and heat the whole thing, stirring, until the liquid is hot and the salt has dissolved.
- Then add the mixture to the jar over the carrots.
- Press the whole thing down a little with a spoon and let it sit until the pasta dish is ready.
- Now peel the garlic and finely chop it like the ginger. Thinly slice the green onion - set aside the green part for the topping.
- Core the peppers and cut them into bite-sized pieces.
- Then heat some water or oil in a large pan and sauté the garlic, ginger, the white part of the spring onion and the peppers in it for about 5 minutes.
- Then add the peas and let them fry for another 5 minutes.
- In the meantime, cook the rice noodles.
- Now add the ingredients for the sauce to the pan and stir in.
- When the pasta is cooked, drain the cooking water and add the pasta to the pan.
- To serve, arrange the pasta skillet with the toppings and pickled carrots. Tip
The carrots will keep in the vinegar mixture for at least a week in the refrigerator.