2 medium zucchini
2 large carrots, peeled
¾ cup raw cashews
1 tbsp fresh coriander, chopped
2 tbsp peanut butter
½ tbsp hoisin sauce
½ tbsp hot chilli sauce
1 tsp soy sauce
½ lime, juice
2 garlic cloves, minced
Spiralize (or thinly slice) the carrots and zucchini. Set aside.
Heat an oiled non stick frying pan on medium-high heat. Stirring constantly, add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, garlic and cashews and stir to coat. Sauté for two minutes.
Now add the zucchini and carrots.
Using two large spoons, gently toss the zoodles every 30 seconds for 4-5 minutes until all is lightly coated and heated.
Turn off the heat, add the coriander in and give it one more toss before serving.