Chinese peanut butter noodles are one of those special, nostalgic comfort foods treasured by those who associate it with satisfying saltiness and crispy crunchiness. In accordance with their sweeping popularity, we've updated the standard recipe for peanut butter noodles to celebrate our beautiful, in-season rainbow carrots. Thin slices of carrot (easily achieved using a kitchen peeler) are dressed in a simple yet savory peanut butter sauce to create a fresh, crunchy “noodle” dish that satisfies all our yearnings for a salty, earthy, bright, and crisp dish. This recipe is already outrageous on its own, but you can kick it up another notch by adding a filet of pan-fried white fish over top if desired.
1 bunch Local Roots rainbow carrots (about 5 carrots)
½ cup peanut butter
2 Tbsps. sesame oil
2 Tbsps. soy sauce
2 tsps. Chinkiang vinegar
1. Stir together the peanut butter, sesame oil, soy sauce, and vinegar until the sauce is smooth and uniform. Taste for seasoning. We recommend keeping the sauce on the saltier side, as this helps to season the carrots.
NOTE: Depending on your brand of peanut butter and soy sauce, you can add salt and sugar to create balance.
2. Wash and peel the carrots.
3. Once the outer peel has been removed, use a fork to pierce the top of the carrot and hold it down on the cutting board. This keeps your fingers out of the way and keeps the carrot still. Use the peeler to create thin carrot noodles.
4. Peel and thinly slice the watermelon radish.
5. In a medium bowl, toss the carrots and radish with the peanut butter sauce until evenly coated. Garnish with cilantro and serve!
This recipe was created by Local Roots Recipe contributor Sachi Nagase / @bothand.nyc
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