Name: Shaved Carrot Noodles with Hoisin Ginger Glaze
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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

Shaved Carrot Noodles with Hoisin Ginger Glaze

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated May 29, 2026

4.67 from 27 ratings

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30 minutes

Serves 4 servings

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My Asian-style carrot noodles are one of those recipes that sounds like a side dish and ends up being the whole conversation. Wide carrot ribbons get tossed in a hoisin, ginger, and orange glaze that’s sweet, savory, and bright all at once, and the whole thing comes together in 30 minutes with nothing more than a vegetable peeler and one pan.

Wide ribbons of carrot salad garnished with sesame seeds and chopped green onions are served on a white plate with wooden tongs on the side. — These easy carrot noodles are vegan and gluten-free, with a hoisin ginger glaze that makes you forget you’re eating vegetables.

Who Knew Carrots Could Taste This Good?

Most vegetable noodle recipes either undersell the sauce or overcook the vegetable into something limp and sad.

The fix here is timing: the carrot ribbons only need about three minutes in the pan before the glaze goes in, which keeps them with just enough bite to feel like actual noodles rather than braised vegetables.

The sauce does the heavy lifting, and the combination of hoisin, soy, orange juice, and fresh ginger hits every note at once — sweet, savory, bright, and warm. No spiralizer, no special equipment, no fuss.

Reader rating

★★★★★

“Yumm! Thanks for this recipe. It was so fast and delicious!” —Gail

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Wide carrot ribbons topped with sesame seeds and sliced green onions, served on a white speckled plate with chopsticks.

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.

Carrots: Large carrots produce wider, more substantial ribbons. No need to peel them first, just scrub well!
Hoisin sauce: The base of the glaze, providing sweetness, depth, and a slightly fermented savory note. It’s thick enough to coat the carrot ribbons without pooling at the bottom of the pan.
Fresh ginger: Adds a sharp, warming heat that dried ginger can’t replicate in a sauce this quick.
Orange juice: Balances the glaze with brightness and natural sweetness while thinning the hoisin to a coating consistency.
Low sodium soy sauce: Adds salt and umami without making the glaze too salty alongside the hoisin.
Sesame oil: Used for cooking rather than finishing, which gives the carrot ribbons a nutty, toasted base flavor from the first minute in the pan.

Carrots, hoisin sauce, sesame seeds, soy sauce, sesame oil, ginger, and orange juice are arranged on a green surface, each labeled with text.

How to cut carrot noodles without a spiralizer

A standard vegetable peeler is all you need. Hold the carrot flat and drag the peeler down the length in one firm, even stroke, then keep peeling from that same spot. Once it gets difficult to get a clean ribbon, set that piece aside and move to the next carrot.

You’ll end up with a small scrap from each one. Toss them into a bag in the freezer and use them for my carrot ginger smoothie, or any recipe that calls for chopped carrot!

Wide carrot ribbons tossed with sesame seeds and sliced green onions on a speckled plate, with wooden tongs and a small bowl of sesame seeds nearby. — For an extra flavor punch, garnish your carrot noodles with scallions, cilantro, or red pepper flakes!

Make it a meal

These work well as a side alongside crispy air fryer tofu for a complete low-carb meal with plenty of protein. For a heartier spread, serve them next to kimchi fried rice or cauliflower fried rice for an Asian-inspired dinner that comes together fast.

Wide carrot ribbons tossed in a reddish sauce, garnished with sesame seeds and chopped green onions, served on a white speckled plate with wooden utensils.

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Shaved Carrot Noodles with Hoisin Ginger Glaze

4.67 from 27 ratings

By: Sarah Bond

Prep: 20

Cook: 10

Total: 30

Servings: servings

These Asian style carrot noodles are wide carrot ribbons tossed in a sweet, savory hoisin ginger and orange glaze. One pan, one vegetable peeler and ready in 30 minutes!

Ingredients

Instructions

Glaze: In a small bowl, whisk together 2 Tbsp hoisin sauce, 2 Tbsp orange juice, 1 Tbsp low sodium soy sauce, and 1 Tbsp fresh grated ginger.
Shave Carrots: Use a vegetable peeler to peel down the length of each of the 6 large carrots, creating long ribbons.
Cook: Heat 1 Tbsp 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.
Serve: Sprinkle with 1 Tbsp sesame seeds and serve hot!

Notes

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

Store in an airtight container in the fridge for up to 4 days. These reheat well in a saucepan over medium heat with a small splash of soy sauce or water to loosen the glaze, or in the microwave in 60-second intervals. They’re also genuinely good cold, which makes them a strong meal prep option.

For longer storage, freeze in a sealed bag with the air removed. Thaw overnight in the fridge before reheating.