Clean and peel the carrots, clean and wash the courgettes. Cut both separately into thin strips with a spiral cutter. Wash the coriander, dry it, strip off the leaves and chop it finely. Coarsely chop the peanuts or cashews.
Peel the ginger and shallot, chop finely and sauté in a small pot in a third of the oil over medium heat for about 2 minutes. Add coconut milk and peanut or cashew butter and season with soy sauce and sambal oelek. Bring the sauce to a boil and simmer over low heat, stirring, for about 3 minutes. Remove from the stove and puree finely with a hand blender, keep warm.
Heat the remaining oil in a large, covered pan and fry the carrot strips over medium heat, turning for about 2 minutes. Add the zucchini strips and fry with salt and pepper for about 1 minute. Deglaze with a little water and cook the vegetable noodles with the lid closed for another 2-3 minutes until al dente. Season with lime juice.
To serve, spread the vegetable pasta and sauce on deep plates, sprinkle with coriander and peanuts or cashews.
Nutritional values per serving:
about 510 kcal, 12 g protein, 42 g fat, 21 g carbohydrates, 10 g fiber
Hypertension (using cashews instead of peanuts)
Colorectal cancer follow-up
small intestine overgrowth
Celiac disease (note: gluten contamination cannot be ruled out for processed products. Therefore, to be on the safe side, pay attention to the “gluten-free” label)