Zucchini Carrot Spaghetti with peanut sauce and turkey

09-03-2018 toork


Preparation time: 15 min.
Cooking or baking time: 10 min.
Total cooking time: 25 min.

Zucchini carrot "spaghetti" with peanut and turkey: An interesting and healthy variation of zucchini glut in the garden to be, or to take advantage of the currently favorable prices Zucchini Lord.


  • 2 piece chicken or turkey breast
  • 4 zucchini
  • 3-4 carrots
  • 2 tsp sesame
  • Salt, spice China

For the sauce

  • 1/2 jar of peanut butter
  • 1 tsp soy sauce
  • 3 tsp rice vinegar
  • 2 tsp sesame oil (I'll create it yourself, but you get it in larger supermarkets or at discount stores in the Asiawochen, rapeseed oil goes to the emergency but also
  • 1 tsp garlic flakes
  • 1 tsp sugar
  • Chilli flakes or powder
  • 1/4 cup water


  • First the meat is seared and seasoned cut into small cubes or strips in sesame oil, then remove from the pan and set aside.
  • The peanut butter is added with the ingredients in a saucepan and gently heated. Gradually, the water is added, until the sauce has the right consistency.
  • The vegetables are cut with a Julienne into fine strips.
  • Who does not have these on hand peeler, can cut the zucchini lengthwise into narrow strips and then deep plane off with a cheese slicer or peeler fine long columns.
  • First blanch the carrot strips for about 3 minutes in boiling water, then place the zucchini strips for an additional 2 minutes to do so.
  • Arrange on a plate like spaghetti, distribute the meat on it and give the peanut sauce over it.