Celeriac Noodles with Spicy Peanut Sauce

20 minute garlic oil and chilli celeriac noodles. These crunchy celeriac ribbons are a great alternative to traditional egg noodles, and the spicy peanut sauce packs in plenty of flavour to this quick and easy dish.


  • No sweet chilli sauce? Use any hot sauce and a splash of honey or maple syrup. 
  • No soy sauce? Swap for tamari.
  • No peanut butter? Try sunflower seed butter or tahini instead. 
  • No sesame seeds? Use peanuts instead.

Prep time: 15 minutes

Cook time: 5 minutes

Total time: 20 minutes

Servings: 2


1 Celeriac

50 ml Sesame oil

4 Spring onions (sliced)

2 Garlic cloves (grated)

1 tbsp Ginger (grated)

2 tbsp Sweet chilli sauce

1 tbsp Soy sauce

2 tbsp Peanut butter

1 tsp Sesame seeds


  1. Use a vegetable peeler to cut the celeriac into long ribbons.
  2. In a small saucepan, cook the sesame oil and spring onions over low heat for 4-5 minutes, until fragrant.
  3. In a large bowl, mix together the garlic, ginger and sweet chilli sauce.
  4. Pour the hot oil on top, then whisk in the soy sauce and peanut butter.
  5. Toss the raw celeriac noodles with the oil and sesame seeds. If you don't like your celeriac raw, you can cook the ribbons in boiling water for a couple of minutes. 
  6. Serve the noodles on their own or with a side of greens (cavolo nero of pak choi work well). And if you have any leftover spring onions, finely slice them and scatter over the top.
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How to store

Store in an airtight container in the fridge for up to 3 days.