ethiopian

Spiced Peanut Sauce Noodles with Roasted Vegetables

This roasted dish pairs dry wheat noodles with peanut butter, soy sauce and carrot, sliced into half-moons. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

22 g Protein

73 g Carbohydrates

32 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g dry wheat noodles 245 kcal
40g peanut butter 235 kcal
99g carrot, sliced into half-moons 41 kcal
132g zucchini, sliced 22 kcal
10g soy sauce 7 kcal
12g lemon juice 4 kcal
3g berbere spice blend 9 kcal
10g olive oil 88 kcal
2g salt 0 kcal

Cooking instructions

carrotzucchiniolive oilsalt
Preheat oven to 425 F (220 C). Toss carrot and zucchini with half the oil and a pinch of salt. Roast 18 to 22 minutes until browned.
dry wheat noodles
Cook the noodles in salted water until tender. Reserve 2 tbsp cooking water, then drain.
dry wheat noodlespeanut buttersoy saucelemon juiceberbere spice blend
Whisk peanut butter, soy sauce, lemon juice, berbere, and reserved noodle water until smooth.
dry wheat noodlespeanut buttersoy sauce
Toss hot noodles with the peanut sauce. Fold in roasted vegetables.
olive oil
Drizzle remaining oil over the top and serve warm.