Spiralised Veggie Noodles

This vibrant noodle dish is ready in just 3 simple steps and less than 15 minutes.

For some extra protein play around with toppings such as cooked chicken and shrimp or add a bit of extra crunch with sliced almonds and chopped peanuts.

Don’t forget a slice of lime to make those flavours pop!

• 1 Courgette (medium)
• 1 Carrot (large, peeled)
• 1 Red Bell Pepper (thinly sliced)
• 1 small Purple Cabbage (thinly sliced)
• 1/4 cup All Natural Peanut Butter
• 2 tbsps Water
• 1/2 Lime (juiced)
• 1 tbsp Coconut Aminos
• 1 tbsp Honey
• 1 Garlic (clove, minced)
• 1 tsp Ginger (minced)
• 3 tbsps Hazelnuts

Directions

• Spiralize the courgette and the carrot and transfer to a large mixing bowl with the bell pepper and cabbage. If you do not have a spiralizer, use a box grater or vegetable peeler instead.
• In a mixing bowl combine the peanut butter, water, lime juice, coconut aminos, honey, garlic and ginger. Mix well to combine.
•  To serve, toss the veggies in the peanut sauce and top with hazelnuts. Serve immediately and enjoy!

Good to know

Have leftovers? Store the veggies and peanut sauce in the fridge in separate airtight containers for up to 3 days.

To make this dish nut-free use sunflower seed butter instead of peanut butter