Quick and healthy Asian carrot noodles with a delicious combination of hoisin, soy, orange juice, and ginger! A unique and delicious low-carb dinner.
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-turned-carrot noodles 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.
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: Freshly grated ginger moderates the hoisin sauce a bit and is just that missing piece of the puzzle.
- Carrots: Obviously we need carrots for these Asian carrot noodles! You will need full-size carrots but there’s no need to peel them as long as they are washed well.
- Sesame Seeds: Topping with sesame seeds adds a little more crunch and another level of flavor to really it home the nutty sesame flavor.
How to Make Asian Carrot Noodles
Making these noodles are so simple. All it takes is mixing the sauce up and shaving the carrots!
Step 1: Glaze
In a small bowl mix hoisin, soy, orange juice, and ginger.
Step 2: Noodle-fy
Use a vegetable peeler to peel down the length of the carrot, creating long ribbons. (I know this isn’t a conventional way of cutting carrots, but it creates the most luxurious – and easy – vegetable noodles!)
Step 3: 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 together. Sprinkle with sesame seeds and serve hot!
Don’t Peel: No one wants more work, so don’t make more! Simply wash the carrots in enough so don’t worry about trying to peel them. The peels are perfectly tasty!
Storage: These carrot noodles store really well in the fridge and can be reheated in the microwave or in a saucepan. They are also pretty darn good cold too!
Can you spiralize a carrot?
Sure can! If you have a spiralizer, that is a great way to make these carrot noodles. However, because they have less surface area, they will not hold as much sauce.
Can I cut these with a knife?
Unfortunately, these noodles rely heavily on super thin pieces of carrots and that is almost impossible to achieve with knives. A vegetable peeler is definitely the way to go!
Can you freeze carrot noodles?
Yup! If you make a big batch of carrot noodles, you can store them in a plastic bag, remove all the air, and then store hem in the freezer. When ready o use, just place them in the fridge the night before to thaw.
More spiralized veggie recipes to try
- Zucchini Pasta with Avocado Pesto
- Butternut Squash Pasta
- Sweet Potato Fettuccine with Gorgonzola Sauce
- Asparagus Noodles with Pesto
- 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
- 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 about 3 minutes, gently stirring often. Add in the sauce mixture and continue to cook another 1 minute, stirring to blend everything together. Sprinkle with sesame seeds and serve hot!