2 tbsp sesame oil
2 garlic minced
1 inch ginger minced
1 onion thinly sliced
1 cup sliced shiitake mushrooms
1 red pepper sliced thinly
1 small head of broccoli florets
1 cup snap peas
4-6 large rainbow carrots
2 tbsp Tamari or Liquid Aminos
S+P to taste

TOPPINGS
Watermelon radish, thinly sliced
2 tbsp cilantro leaves only
2 tbsp toasted sesame seeds
Handful roasted cashews, chopped
Fresh lime

PEANUT SAUCE
1 clove garlic minced
1 inch piece of ginger
¼ cup cilantro stems
½ cup coconut milk
½ cup crunchy peanut butter
2 tablespoons tamari
1 tablespoon lime juice
1 tbsp chilli flakes or sauce
1 tbsp sesame oil
Water to blend (if needed)

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1. Shave carrots in thin ribbons using a vegetable peeler, and thinly slice the radish. Place them into an ice bowl to get crunchy.

2. Prep veggies - mince the ginger and garlic, thinly slice onion, shiitake, zucchini into half moons, broccoli florets, thin red pepper slices, and finely chop spring onions.

3. Add all peanut sauce ingredients into blender or food processor and whiz it up until smooth, and slightly chunky. Check flavours and adjust if too salty, spicy, savoury. Set aside.

4. Add 2 tbsp sesame oil to a cast iron or fry pan, add onion, then chopped garlic and ginger, lightly fry for 1 mins. Next add shiitake, zucchini, broccoli, S+P, and saute until lightly brown - about 5 mins. Lastly add in snap peas, and red peppers - they don’t need as long to cook - about 2 mins. Last add your carrot noodles, you want to keep them semi crunchy, toss together well. Add some tamari here or Liquid aminos for some seasoning, and salt + pepper if desired.

5. To serve add carrot noodles first, cover with veggies and drizzle peanut sauce over the top. To decorate add the radish, chopped cashews, and fresh cilantro and a squeeze of lime to serve.

6. Voila! Serve while it’s hot, but you can also have it as a cold salad the next day!

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