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Asian Carrot Noodles

Quick and healthy Asian carrot noodles with a delicious combination of hoisin, soy, orange juice, and ginger! A unique and delicious low carb dinner.

Carrot noodles photo with chopsticks

You know earlier this week when I was introducing carrots how I mentioned, in a roundabout sorta way, that the goal this week is to pretty much make carrots not taste like carrots? Because I really don’t like carrots?

Well I’ve gone n’ done it. These carrots are so much more than the bitter, crunchy root they were destined to be. And it’s all thanks to some very magical sauces and flavors.

Carrot noodles photo with chopsticks

Ingredients for these carrot noodles

  • Sesame Oil: This has always been on my “should probably learn something about” list, so I finally gave it a go. It’s a flavorful oil, almost nutty, and goes really well with the heap of other Asian flavors in this recipe.
  • Hoisin Sauce: By far the most magical ingredient. This pungent 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 it.
  • Orange Juice: Just a dash does sweet citrus wonders!
  • Ginger: Fresh grated ginger moderates the hoisin sauce a bit and is just that missing piece of the puzzle.
Carrots on a cutting board with green background

How to spiralize carrots

You’ll need either a vegetable spiralizer or a julienne peeler to get the distinct noodle cuts. Throw some carrots into a pot of boiling water for about 30 seconds to soften them up a bit. Let them cool just enough to handle, and spiralize away! Got a friend with strong forearms? Find them, use them. The constant pressure you need to maintain to get the long noodles takes a toll!

Spiralizing carrot noodles photo
Carrot noodles photo on a plate

You’ve got your carrot noodles and your flavor makers. Stir fry it all together and you’re ready to eat. These Asian-inspired carrot noodles are great served with pan-fried tofu, roasted chickpeas, or stir fried veggies!

Asian Carrot Noodles
Carrot noodles photo with chopsticks

More spiralized veggie recipes to try

Zucchini Pasta with Avocado Pesto
Butternut Squash Pasta
Sweet Potato Fettuccine with Gorgonzola Sauce
Asparagus Noodles with Pesto

Spiralized carrot noodles photo with chopsticks

Asian Carrot Noodles

Quick and healthy Asian carrot noodles with a delicious combination of hoisin, soy, orange juice, and ginger! A unique and delicious low carb dinner.
Print Pin Rate
Course: Main Dishes, Pastas, Side Dishes
Cuisine: Chinese
Keyword: carrot noodles, carrot pasta
Diet: Dairy-Free, Gluten-Free, Low Carb, Vegan, Vegetarian
Occasion: Halloween, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 4 servings
Calories: 108kcal
Author: Sarah Bond
4.5 from 6 votes


  • 2 Tbsp hoisin sauce
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp orange juice
  • 1 tsp fresh grated ginger
  • 6 large carrots trimmed
  • Water
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds


  • Glaze: In a small bowl mix hoisin, soy, orange juice, and ginger.
  • 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!)
  • Cook: Heat sesame oil in a large saute pan or a wok over medium heat. Add carrot noodles and cook about 3 minutes, stirring and flipping it all about like the true chef you are. Add in the sauce mixture and continue to cook another 3 minutes or so minutes, stirring to blend everything together. Sprinkle with sesame seeds and serve hot!


No need to peel the carrots unless you feel like it. Just wash them well first.


Serving: 1serving | Calories: 108kcal | Carbohydrates: 15.3g | Protein: 1.8g | Fat: 4.8g | Sodium: 322mg | Fiber: 3.2g
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Recipe Rating

  1. Sandra says:

    These look incerdible!!

    1. Sarah says:

      Thanks, Sandra! So many spiraliz-able veggies out there just waiting to be discovered 🙂

  2. StCey Spriggs says:

    Great recipe, what’s the name of your spiralizer and where did you find it? Thanks

    1. Sarah says:

      Hi there! I use the Kitchen Supreme spiralizer for all of my spiraly recipes! I bought mine on Amazon here: It looks like it’s on sale right now too!

  3. GW says:

    Can you post a section or library on veggie noodle options. I see carrot and zucinni, but what else works?

    1. Sarah says:

      That’s a great idea! As I begin to make more spiralized dishes I’ll work some sort of library for them. But you can spiralize so much, especially with a good quality spiralizer, beets, squash, apples, potatoes. You can find inspiration at Inspiralized.

  4. Chyra says:

    I fixed this as a side with dinner this evening and my family raved about it. So delicious! Will have this again and again!!!5 stars

    1. Sarah says:

      I’m so happy to hear than, Chyra! So happy your family liked it 🙂

  5. Julie says:

    We made these this evening with a little Spiral Slicer gadget I had just gotten and was using for the first time. We really liked this recipe, my daughter is picky but likes cooked carrots. Definitely going in the rotation.

    1. Sarah says:

      So happy to hear they were daughter-approved! Something about spiralizing is just so kid-friendly, I love it! 🙂

  6. Lisa Roettger says:

    I was looking for something to have alongside Asian lettuce wraps. This worked well. Quick and delicious–and healthy. What more could you ask for?5 stars

    1. Sarah says:

      Aw, so happy to hear Lisa! Be sure to stay tuned next week, I’ve got an Asian Lettuce Wrap coming up I think you’ll love 😀