Heat a drizzle of seed oil in a pan.
Add ground ginger and half a clove of garlic, then remove the garlic.
Add the julienne carrots, sliced spring onion, and cooked cauliflower florets.
Sauté the vegetables for a few minutes.
Add the already cooked rice vermicelli.
Prepare the sauce by mixing the soy sauce, peanut butter, and water.
Pour the sauce into the pan and mix well to season.
After a couple of minutes, add chopped almonds or any other dried fruit you like.
Pan
Knife
Bowl
You can replace almonds with peanuts or any other dried fruit you like.
Japan, Lazio
| Energy (kcal) | 89.32 |
| Carbohydrates (g) | 11.32 |
| of which Sugars (g) | 3.31 |
| Fat (g) | 2.77 |
| of which Saturates (g) | 0.73 |
| Protein (g) | 4.87 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.48 |
