5-Ingredients Recipe

Vegetable Noodles with Peanut Sauce

Average: 4.7 (16 votes)
(16 votes)
Vegetable Noodles with Peanut Sauce

Vegetable noodles with peanut sauce - Full plant power with lots of fiber

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Health Score:
100 / 100
25 min.

Healthy, because

Even smarter

Nutritional values

Low-carb pasta enjoyment: Vegetable noodles with peanut sauce are packed with vitamins A, C, potassium, and iron, and contain significantly fewer carbohydrates than conventional pasta. With just under 30 percent protein peanuts even outperform the most protein-rich seeds and kernels. The explanation: Botanically speaking, they are not nuts at all, but belong to the legumes.

You don't like cilantro? No problem: Simply replace it for the vegetable noodles with peanut sauce with flat-leaf parsley or basil. If it is not necessarily low carb, you can also supplement the vegetable noodles with soba noodles.

1 serving contains
(Percentage of daily recommendation)
Calorie284 cal.(14 %)
Protein11 g(11 %)
Fat19 g(16 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A2.6 mg(325 %)
Vitamin D0 μg(0 %)
Vitamin E4.8 mg(40 %)
Vitamin K54.5 μg(91 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.2 mg(18 %)
Niacin7 mg(58 %)
Vitamin B₆0.5 mg(36 %)
Folate74 μg(25 %)
Pantothenic acid1 mg(17 %)
Biotin16.7 μg(37 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium1,008 mg(25 %)
Calcium83 mg(8 %)
Magnesium82 mg(27 %)
Iron2.7 mg(18 %)
Iodine11 μg(6 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2.9 g
Uric acid81 mg
Cholesterol0 mg
Complete sugar14 g


6 carrots
2 Zucchini
1 handful cilantro
3 Tbsps roasted Shelled peanut
2 shallots
1 garlic clove
3 Tbsps Canola oil
3 Tbsps natural peanut butter
2 Tbsps soy sauce
1 tsp Sambal oelek
¼ tsp ground ginger
How healthy are the main ingredients?
soy saucecarrotZucchinishallotgarlic clovesalt

Kitchen utensils

1 Immersion blender

Preparation steps


Clean carrots and zucchini, wash and cut into thin strips with a spiral slicer. Wash cilantro, shake dry and chop. Coarsely chop the peanuts.


Peel shallots and garlic and chop both. Heat 1 tablespoon of oil in a saucepan. Sauté both in it over medium heat for 3 minutes. Add peanut butter, soy sauce, 3.5 Tbsp water, sambal oelek, and ginger powder. Bring sauce to a boil and simmer over low heat for 3 minutes, adding a little water if needed until desired consistency is reached. Finely puree sauce with a hand blender and keep warm.


Heat remaining oil in a large frying pan. Sauté carrot strips in it over medium heat for 2 minutes. Add zucchini strips and cook for about 1 minute, season with salt and pepper.


Deglaze with about 3 Tbsp water and cook the vegetable noodles covered for another 2-3 minutes until al dente. To serve, divide vegetable noodles with peanut sauce among deep plates, and sprinkle with cilantro and peanuts. Serve with organic lime, if desired.