Carrotnoodles Recipes
CARROT NOODLES WITH SPICY PEANUT DRESSING
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
- Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
- Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.
Nutrition Facts : Calories 98, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 329 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams
CARROT "NOODLES"
Use a vegetable peeler or spiralizer to turn carrots into gluten-free fettucine-like noodles, then top with a luscious sauce of white wine, cream, peas, ham, and butter.
Provided by Virginia Vohasek
Categories Main Dish Recipes Pork Ham
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Use a vegetable peeler to shave carrots into fettucine-like strands.
- Heat butter in a large skillet over medium-high heat; when foam subsides, add onion and ham. Cook and stir for 3 minutes.
- Add carrot strands, garlic, and wine to the skillet with the onion mixture. Reduce heat to low and cover. Cook, stirring occasionally, about 10 minutes.
- Add cream and peas to the skillet. Bring the mixture to a boil. Reduce heat, cover, and simmer 5 minutes more. Stir in mustard, salt, and pepper.
Nutrition Facts : Calories 591 calories, Carbohydrate 30.4 g, Cholesterol 160.8 mg, Fat 44.7 g, Fiber 7.3 g, Protein 12.5 g, SaturatedFat 26.8 g, Sodium 866.1 mg, Sugar 11.5 g
CARROT NOODLES
Make and share this Carrot Noodles recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 18m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Combine carrot noodles with all the other ingredients.
- Microwave 6 to 8 minutes, halfway through, stir and toss.
STIR-FRIED CARROT NOODLES WITH CHICKEN
This stir fried carrot noodles dish produces a wonderful wok hay flavor from stir frying the carrots at searing high heat. The carrot noodles added an extra layer of flavor to the dish that you normally would not get using wheat noodles.
Provided by Sarah
Categories Vegetables
Time 40m
Number Of Ingredients 11
Steps:
- In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
- Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
- Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
- Stir in the spinach until it's just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!
Nutrition Facts : Calories 220 kcal, Carbohydrate 13 g, Protein 24 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 564 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SPICY SESAME CARROT NOODLES
Honey tempers the Sriracha in this no-cook carrot salad. It makes a great last-minute side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together sesame oil, soy sauce, lime juice, chili sauce, and honey. Add carrot noodles, sesame seeds, scallions, and cilantro; toss to combine. Garnish with whole leaves. Serve room temperature or chilled.
More about "carrotnoodles recipes"
PALEO ROASTED CARROT “NOODLES” | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Servings 4Calories 640 per serving
OUR 20 BEST CARROT RECIPES - RACHAEL RAY IN SEASON
EASY CARROT NOODLES. - THE PRETTY BEE
From theprettybee.com
5/5 (2)Total Time 20 minsCategory Side DishPublished 2019-04-27
- While the onion and garlic cook, prepare the carrots. Peel the carrots and trim the ends, and discard. Then continue to peel the carrots, making long thin strips.
- Place the carrot noodles in the pan with the garlic and onions. Cook until the carrots are tender, about 5 minutes.
VEGAN LAKSA WITH TOFU, AND CARROT NOODLES - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Trim the lemongrass stalks, discarding the outer layer, and chop finely. Drain and rinse the tofu, pat dry with kitchen paper and cut into 2cm cubes.
- 2 Heat 2 teaspoons oil in a large non-stick frying pan over a medium heat, add the tofu and fry for 10 min, turning occasionally. Season with ground black pepper.
- 3 Meanwhile, put the remaining oil in a large pan set over a medium heat. Add the lemongrass, ginger and garlic and stir-fry for 2 min, then add the broccoli and stir-fry for a further 3 min. Add the tamarind paste, coconut milk, stock and carrot noodles. Bring to a simmer, cook for 5 min, then add the tofu cubes.
CARROT NOODLES WITH THAI PEANUT SAUCE - THE ENDLESS MEAL®
From theendlessmeal.com
- Working in batches if necessary, heat 1/4 inch of coconut oil in a non-stick or cast iron frying pan over medium-high heat. When the oil begins to shimmer, and you can see heat rising from the pan, carefully add the tofu with one hand while gently shaking the pan with the other. Continue shaking the pan for about 30 seconds after you add the tofu. Shaking the pan will help prevent the tofu from sticking. Cook the tofu, turning once, for about 5 minutes, or until two sides have browned. Remove the tofu from the pan and put it in a medium-sized bowl. Pour the one tablespoon of soy sauce over top and toss gently to coat.
- Add all the ingredients to a small pot over medium heat. Heat the sauce until the peanut butter melts and you can mix everything together. Remove the pot from the heat.
- Heat the coconut oil in a large frying pan or wok over medium-high heat. Add the sliced onions and cook for 3 minutes, just until they start to soften. Add the red pepper and carrots then pour in a 1/4 cup of water. Cover the pan or wok with a lid and let it steam for 3 minutes. Add the bean sprouts to the pot and pour over the peanut sauce. Mix everything together well then remove the pot from the heat. Gently stir in the tofu and cilantro.
ROASTED GARLIC PARMESAN CARROT NOODLES - KIRBIE'S CRAVINGS
From kirbiecravings.com
- Spiralize your carrots. Place into a medium sized bowl and set aside. In a small bowl mix oil, garlic, and onion powder. Add mix and cheese to carrots and toss until carrot noodles are evenly coated.
- Spread carrots across a baking sheet. Try to keep the carrots to a single, evenly spread out layer. The noodles can overlap a little but you don't want huge clumps. Roast for about 8-10 minutes or until carrots are cooked but still slightly crisp. Garnish with additional parmesan cheese and parsley if desired. Serve while warm.
EASY CARROT NOODLES STIR FRY - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
- Combine the glaze ingredients, stir and set aside. In a wok heat up the oil, add the ginger, garlic and spiralized carrots and stir fry over a medium/high heat for about a minute.
- Add some of the glaze mixture and stir fry for another 10 seconds or so ensuring the noodles are evenly coated.
- Remove from the heat, add the remaining glaze, scatter the scallions and sesame seeds over the top and serve immediately.
CARROT NOODLE PAD THAI - THE ENDLESS MEAL®
From theendlessmeal.com
- Place the tamarind in a small bowl and pour the hot water over top. Let it sit while you peel the carrots in Step 2 then use your fingers to mix it into a paste. Discard the pulp and any seeds. I find this easiest to do by picking it up in my hand and squeezing the liquid back into the bowl. Add the palm sugar, fish sauce, and soy sauce to the bowl and mix together.
- Peel the carrots then slice them into long ribbons using the peeler. (See the blog post for more detailed instructions.) Place the carrot noodles into a large bowl.
- Heat half the oil in a large skillet or wok over medium-high heat. Add the onion and garlic and cook for 2 minutes. Add the prawns and cook, stirring occasionally, until they have turned pink, about 1-2 minutes. Remove the prawns and onions from the pan.
CARROT NOODLES WITH PESTO - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
- Prepare the carrot Veggie Spirals either in the microwave or in a skillet according to the package directions. I use the microwave cooking method for a little bit quicker results.
- While the carrots are cooking, roughly chop the pine nuts and thinly slice the basil. Mix the chopped pine nuts and basil together with the lemon juice and honey. Set aside.
- Gently toss the drained carrot Veggie Spirals with the pesto sauce. Top the Carrot Pesto Pasta with the pine nut mixture and enjoy!
HONEY GINGER GARLIC CHICKEN CARROT NOODLE BOWLS - NO SPOON ...
From nospoonnecessary.com
- For the Chicken: Place the chicken pieces, cornstarch, salt and pepper in a plastic bag. Shake the bag until the chicken is well coated in cornstarch.
- Heat ¼ cup oil in a large sauté pan over medium-high heat. Add the chicken, in batches if necessary to not crowd the pan*, and sauté until lightly browned, turning to cook all sides, about 2-3 minutes. (chicken will be raw on the inside) Transfer to prepared baking pan and spray the top of chicken with cooking spray.
CARROT NOODLES WITH HARISSA BEEF - PEEL WITH ZEAL
From peelwithzeal.com
- Place saute pan over medium heat. Add ground beef (plus 1 tablespoon of olive oil if your beef is less than 15% fat) and salt Break the meat up with a wooden spoon and cook it, stirring from time to time, until it becomes brown and crispy about 8 minutes.
- Add the chopped onion and cook until softened, about 3 minutes. Stir in the harissa paste, tomato paste, and 1/4 cup of water. Cover and cook for 5 minutes.
- While the beef is cooking, add olive oil, carrot noodles, and 1/4 cup of water to a large saute pan. Cover and place over medium heat. Cook 4 to 5 minutes. Uncover and stir, cook an additional 3-4 minutes until the water is evaporated and the carrots are soft. Season with salt and pepper.
ASIAN CARROT NOODLES RECIPE WITH A SOY GINGER GLAZE
From liveeatlearn.com
- Parboil: Bring a large pot of water to a boil. Add carrots to soften them slightly, about 30 seconds. Remove from water and let sit until cool enough to handle.
- Spiralize: Place fat end of carrot into the spiralizer, using the largest noodle cut size your spiralizer has. Spin spin spin away until you get about 3 inches from the bottom (too hard to get that last bit, don’t try!)
CARROT NOODLES WITH GINGER-LIME PEANUT SAUCE
From theroastedroot.net
- Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.
HOMEMADE FRESH CARROT PASTA FROM SCRATCH | LAST INGREDIENT
From lastingredient.com
- Bring water to a boil in a medium saucepan, add the carrots, reduce the heat and simmer until tender, about 5-7 minutes.
- Drain the carrots and puree them in a food processor. Measure 1/2 cup carrot puree and discard the rest. Mix the eggs and carrot puree in the food processor until fully combined. Add the flour and remaining salt and pulse until a dough forms.
- Turn the dough onto a lightly floured work surface and knead for a couple minutes until the dough is smooth. Form the dough into a round disk and cover with plastic wrap. Allow the dough to rest at room temperature for 30 minutes or refrigerate overnight. (If the dough is refrigerated, make sure to let it come to room temperature before rolling out the pasta.)
CHESTNUT AND CARROT NOODLES - BOSSKITCHEN.COM
From bosskitchen.com
CARROT NOODLES RECIPE - WEBETUTORIAL
From webetutorial.com
PEANUT-Y CARROT NOODLES - JAZZY VEGETARIAN - VEGAN AND ...
From jazzyvegetarian.com
CARROT RECIPES | ALLRECIPES
From allrecipes.com
EASY, HEALTHY CARROT NOODLE TUTORIAL - YOUTUBE
From youtube.com
SPIRAL CARROT NOODLE RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CARROT NOODLES WITH SPICY THAI PEANUT SAUCE - SWANSON
From campbells.com
HOMEMADE CARROT NOODLES - KUALI
From kuali.com
CARROT NOODLES RECIPES - LET’S DISCOVER HEALTHY RECIPES ...
From cookingrank.com
89 SPIRALIZED CARROT RECIPES IDEAS - PINTEREST
From pinterest.com
CARROT AND ZUCCHINI 'NOODLES' - MALTATODAY.COM.MT
From maltatoday.com.mt
CARROT "NOODLES" RECIPE - FOOD NEWS
From foodnewsnews.com
MY FAVORITE WAY TO COOK SPIRALIZED CARROTS (VIDEO!)
From inspiralized.com
30 BEST CARROT RECIPES & IDEAS | RECIPES, DINNERS AND EASY ...
From foodnetwork.com
CARROT NOODLES RECIPE - YOUTUBE
From youtube.com
CARROT NOODLES - PINTEREST
From pinterest.ca
CARROT NOODLES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
17 BEST CARROT NOODLES IDEAS | CARROT NOODLES, NOODLES ...
From pinterest.ca
TAHINI DILL CARROT NOODLES - LITTLE BITS OF REAL FOOD
From littlebitsof.com
CARROT NOODLE RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love