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Ditch the carbs and try these quick and healthy Asian carrot noodles! Spiralized carrots are tossed in a flavor-packed marinade for a refreshing twist that’s anything but boring. And with nearly 30 five-star reviews, you can guarantee this low-carb dinner will earn a spot in your weekly rotation.
save this recipe!Who Knew Carrots Could Taste This Good?
If you’re someone who finds carrots a little too… well, carroty, these Asian carrot noodles are about to flip the script! With the help of bold, zesty sauces (think hoisin, soy sauce, and sesame oil), we’re about to transform those crunchy roots into a magical noodle dish that’s loaded with flavor.
Think of this recipe as your way to sneak in some extra veggies while still giving you all the mouthwatering takeout vibes—minus the heaviness. It’s quick (we’re talking 30 minutes), healthy, and, my favorite part, doesn’t taste like plain ol’ carrots!
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Grab These Ingredients
You don’t need much to make the most delicious carrot noodles! This is an overview, but you can jump down to the recipe card for exact measurements.
- Sesame Oil: This flavor-rich oil is slightly nutty and complements the other Asian flavors in this recipe.
- Hoisin Sauce: By far the most magical ingredient here. This blend of soy, chile, garlic, sugar, and (sometimes) vinegar or garlic brings a big Chinese punch of flavor.
- Soy Sauce: Something needs to bring the umami to these carrots, and soy sauce is always up to the challenge!
- Orange Juice: Just a dash does sweet citrus wonders!
- Ginger: Freshly grated ginger moderates the hoisin sauce (and is just that missing piece of the Asian flavor puzzle).
- Carrots: Obviously, we need carrots to make carrot noodles! Full-size carrots are best, but there’s no need to peel them (just wash them well!).
- Sesame Seeds: Top your noodles with sesame seeds to add a little crunch and really drive home that nutty sesame flavor.
Carrot Noodles Are So Easy To Make
All it takes is mixing the sauce up and shaving the carrots! (Jump to the recipe card for the full printable instructions.)
Step 1: Make The Glaze
Mix the hoisin, soy, orange juice, and ginger in a small bowl.
Step 2: Noodle-fy The Carrots
Use a vegetable peeler to peel the length of the carrot, creating long ribbons.
Step 3: Cook The Ribbons
Heat sesame oil in a large saute pan or a wok over medium heat. Add carrot noodles and cook them for 3 minutes, gently stirring often. Add the sauce mixture and continue cooking for another 1 minute, stirring to blend everything. Sprinkle with sesame seeds and serve hot!
Recipe Tips
Don’t Peel: No one wants more work, so don’t make more for yourself! Washing the carrots is enough, so don’t worry about trying to peel them. The peels are perfectly tasty!
Make a Complete Meal: Boost the protein in this side dish by adding some air-fried tofu, chickpeas, tempeh, or your favorite plant-based protein!
Get Creative with Sauces: Carrot noodles are like a blank canvas! Shake things up by tossing them with peanut sauce (or our famous almond butter sauce), homemade pesto, or a simple lemon tahini dressing.
Spiralize Your Life
Easy Carrot Noodles (No Spiralizer Required!)
Ingredients
- 2 Tbsp hoisin sauce, 30 mL
- 2 Tbsp orange juice, 30 mL
- 1 Tbsp low sodium soy sauce, 15 mL
- 1 Tbsp fresh grated ginger
- 6 large carrots, trimmed
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Instructions
- Glaze: In a small bowl, mix hoisin, soy, orange juice, and ginger.
- Noodle-fy: Use a vegetable peeler to peel down the length of the carrot, creating long ribbons.
- Cook: Heat sesame oil in a large saute pan or a wok over medium heat. Add carrot noodles and cook for about 3 minutes, gently stirring often. Add in the sauce mixture and continue to cook another 1 minute, stirring to blend everything. Sprinkle with sesame seeds and serve hot!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Yumm! Thanks for this recipe. It was so fast and delicious! I think we’ll double (at least)the glaze and mix in cooked chicken and a little broccoli next time instead of serving those alongside the noodles. They need that glaze!
These were awesome! Had to have my husband help me with the peeler. He said it was easy for him.
I will definitely make these again.
Thank you 🙂
Thank you very much for this very yummy recipe !
Will definitely add it to my recipe book.
This is so delicious I’ll to make it again & again.
Thanks for this little treasure.
Have a beautiful Sunday!
Louise
Delicious and so easy to make!
I made these as a side dish and they’re really not carrot noodles … they’re crunchy carrot peelings with a not-so-great taste. I’m surprised to see such high ratings on this recipe as my family tried them but after a bite or two, we wound up chucking them into the garbage because no one liked them. This was really disappointing as the recipe looked good & I was looking forward to trying them. Maybe the other recipes on this site are tasty but this one was a definite miss.
Sorry to hear you didn’t like them Brenda!
I’d love some suggestions for what to serve with it! They look delicious and my picky eater is willing to try!
This would be amazing with another Chinese main dish, like lettuce wraps or braised tofu!
These were extremely delicious; I did make some changes. I toasted garlic in sesame oil then toasted chopped cashews. I also added cornstarch to thicken the sauce. It is important to cook throughly I tasted one to see if it was done it was a little bitter. But cooked a bit longer then the sweetness of the carrots came through
Had to make himade hoisin sayce and I subbed in roasted sunflower seeds, but still fabulous!
I’m so thrilled to hear it was a hit! Happy eating!