– Peel the carrots. Cut into thin sticks.
– Wash the zucchinis. Cut them in half. Slice thinly.
– Peel the yellow onion. Slice finely.
– Peel the garlic clove. Crush with a garlic press.
– In a large sauté pan, pour 1 drizzle of Emile Noël olive oil. Brown the carrots for 3 minutes. Add a pinch of salt.
– Add the zucchini and toss. Cover and cook for 5 min. Set aside off the heat.
– Heat a drizzle of Emile Noël olive oil in a frying pan. Sauté onion 5 min.
– Add the crushed garlic, soy sauce, almond purée and 1/2 glass water, mix and set aside.
– Plunge the Chinese noodles into boiling salted water for 4 min.
– Reheat the vegetables for 1 min. Add the noodles and sauce.
– Arrange on plates. Pour in 2 tbsp. to c. of Emile Noël toasted cashew oil on each plate to enhance the dish.