Noodle Salad:3 zucchini, julienned1 carrot, julienned
1 can of chickpeas
Spicy Peanut Sauce2 tablespoons of vegetable oil or other oil1 cayenne pepper, chopped2 cloves of garlic, minced2 tablespoons of oyster sauce1 teaspoon sesame oil4 tablespoons soy sauce
4 tablespoons peanut butter
For Noodle Salad
Using a mandolin on the thin sliced setting, julienne the zucchini and carrot into thin noodle like ribbons. If you don’t have a mandolin you can use a vegetable peeler to slice the vegetables into long ribbons. Place the zucchini and carrot in a colander, sprinkle a bit of salt on top, and let them sit while you make the sauce.
For Peanut Sauce
Saute the garlic and cayenne pepper in the oil over medium heat for about 3-4 minutes. Turn to medium low then add the oyster sauce and sesame oil. Stir to combine. Remove from heat then stir in the soy sauce and peanut butter. Let the sauce cool down then pour over the zucchini, carrots and chickpeas.
Adapted from Vintage Mixer
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This recipe was most recently featured in
Boston Organics Newsletter No. 37 of 2013.