Carrot and Peanut Noodles



I prepared this cheerful dish a few weeks back for the family, the toddler enjoyed it quite a bit. The color is what I liked, it felt very inviting.


Carrot and Peanut Noodles


  • 1 Tbsp olive oil
  • 1 medium sweet onion, peeled and chopped
  • 1 pound carrots, peeled and sliced
  • 3 cloves garlic, chopped
  • 1 Tbsp fresh ginger, grated
  • 2 Tbsp lower sodium soy sauce
  • 1 heaping Tbsp natural chunky peanut butter
  • 2 Tbsp warm water
  • 1 pound pasta, any desired shape
  • Raw sesame seed for topping


Heat a large skillet over medium. Add oil, onion and carrots, sauté for a few minutes, add in garlic and ginger, cover tightly and cook for 15 minutes, shaking pan periodically and stirring. Take off heat and let cool for a few minutes.

Meanwhile, bring a large pot of salted water to boil, add pasta and cook as directed. Reserve 1 cup pasta water, drain pasta.

While pasta is cooking, purée carrot mixture in a food processor with soy sauce, peanut butter and 2 Tbsp warm water.

Toss hot pasta with sauce, add in reserved pasta cooking water, as needed, till smooth and coating.

Serve with sesame seeds sprinkled on top.

Serves 4.

PS: On Monday will be another book giveaway coming! If you love cooking, especially vegan, be sure to pop by to enter!




  1. Ok, that looks amazing Sarah. I swear, your blog is my go to for drool. 🙂 I just wish I had enough time to make everything I want!! Adding this to the list….looks quick and easy, which I love.

  2. I love all your pasta concoctions! We rarely eat pasta any more… Can’t figure out why because I love it! The carrot and peanut sauce looks super yummy!

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