Peanut Noodles

Bring 1.2 l water to a boil in a large pot with a lid over high heat.

• 1200 ml Water

Meanwhile, while step 1 runs

Meanwhile, wash the cucumber, halve it lengthwise, scrape out the seeds with a spoon and cut the cucumber into thin strips.

• 1 Cucumber

Meanwhile, while step 1 runs

Meanwhile, peel the carrot and cut it into thin strips.

• 1 Carrot

Add the spaghetti to the rapidly boiling water and cook uncovered for about 9 minutes until al dente. Stir now and then.

• 200 g Spaghetti

Meanwhile, while step 4 runs

Meanwhile, chop the peanuts: three quarters very finely for the sauce, the rest roughly for sprinkling.

• 40 g Peanuts

Meanwhile, while step 4 runs

Meanwhile, peel the garlic clove and chop it very finely.

• 1 Garlic clove

Meanwhile, while step 4 runs

Meanwhile, squeeze the juice of ½ lemon.

• ½ Lemon

Meanwhile, while step 4 runs

Meanwhile, stir the finely chopped peanuts, garlic, soy sauce and lemon juice together in a large bowl.

• 3 tbsp Soy sauce

Take the pot off the heat. Scoop out about 100 ml pasta water and stir it into the sauce bit by bit until it's creamy and glossy.

Drain the spaghetti in a colander and let it drain briefly.

Put the spaghetti straight into the bowl and mix it thoroughly with the sauce until it's glossy all over.

Gently fold in the cucumber and carrot strips.

Divide between plates and sprinkle with the roughly chopped peanuts.