Best Carrot Noodles Recipes

CABBAGE AND NOODLES WITH APPLE AND CARROT

Steps:

• Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.

CABBAGE AND CARROT NOODLES WITH EGG

Steps:

• Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside
• Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices. Repeat with the other egg
• Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve

SPICY GREEN BEAN & CARROT SALAD W/ SESAME NOODLES

Steps:

• Stir first 8 ingredients in a medium bowl and blend well. Season with salt and pepper taste and let stand approx. 30 minutes to allow flavors to meld.
• Cook green beans in salted water (or steam) until crisp-tender. Remove with a slotted spoon (save water) and place in ice water to cool. Drain well and dry thoroughly with paper towels.
• Return water to a boil and add pasta noodles - cook until just tender, but still al dente. Rinse pasta under cool water. Drain well and pat dry with paper towels.
• Combine green beans, pasta, carrots, green onions and dressing in a large bowl. Toss to coat. Season with more salt and pepper, if desired.

CARROT "NOODLES"

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.

SPICY SESAME CARROT NOODLES

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.

SUGAR SNAP PEA & CARROT SOBA NOODLES RECIPE - (4/5)

Steps:

• To prepare the vegetables: Use a chef's knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

ASIAN CARROT AND CABBAGE NOODLES

Steps:

• Cook pasta according to directions.
• Heat oil in a large skillet or wok on medium high heat. Add garlic; stir fry 30 seconds or until fragrant.
• Add onion and sugar; stir fry 2 minutes or until onion softens.
• Add cabbage, carrot, chili sauce and soy sauce; stir fry 5 minutes or until cabbage is tender crisp.
• Add noodles, stir fry 3 to 4 minutes.

CARROT NOODLES

Steps:

• Combine carrot noodles with all the other ingredients.
• Microwave 6 to 8 minutes, halfway through, stir and toss.

CARROT-GINGER AND CHICKEN NOODLES

Steps:

• Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the garlic and ginger and cook, stirring, until slightly softened and fragrant, about 2 minutes. Add the carrots, 2 1/2 cups water, vinegar, soy sauce, brown sugar, curry powder and 1 teaspoon salt. Bring to a simmer, cover and cook until the carrots are tender, about 15 minutes. Let the mixture cool. Transfer the mixture to a blender and add the remaining 1 tablespoon oil. Keep the sauce at room temperature.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain, toss with some oil and cool to room temperature. Add the carrot-ginger sauce, chicken, scallions and some salt. Add some hot water to thin out the sauce if necessary. The noodles should be fairly loose and slippery, as the pasta will absorb much of the sauce once it is refrigerated. Refrigerate in an airtight container for up to 3 days.

CARROT NOODLES WITH SPICY PEANUT DRESSING

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.

SPICY STRIPED BASS WITH CARROT NOODLES

Steps:

• Preheat a grill to medium high. Mix the butter, harissa, ginger, garlic, lemon juice and a pinch of salt in a small bowl.
• Tear off 4 large sheets of heavy-duty foil. Divide the carrots, chickpeas and cilantro among the sheets; season with salt and pepper. Place the fish fillets skin-side up on top of the carrots. Season the fish with salt, then spread with the harissa butter. Bring two opposite ends of the foil together and fold twice to seal. Fold in one of the other sides, leaving one side open. Carefully pour 1/4 cup orange juice into each packet. Fold and seal the last side, leaving room for heat to circulate.
• Grill the foil packets until the fish is opaque and cooked through, about 15 minutes. Carefully open the packets and sprinkle with more cilantro.

SHRIMP PRIMAVERA WITH CARROT & ZUCCHINI NOODLES RECIPE - (4.4/5)

Steps:

• Blanch the vegetables: Fill a large bowl with cold water and ice cubes. This water is to stop the vegetables from cooking once they are blanched. Bring a large pot of water to a boil over high heat. Add kosher salt to your liking. Add the broccoli, asparagus, and green beans to the pot. Once the water returns to a boil, set the timer for two minutes. Remove the vegetables to the cold water. Drain and reserve. For the Primavera: Heat a large (12") non-stick skillet over medium heat. Add 1/2 tablespoon of the olive oil. Add the mushrooms in a single layer. Season with a bit of salt and pepper. Saute, stirring and flipping the mushrooms until the mushrooms are browned on both sides. Remove to a plate and reserve. Add a bit more olive oil. Once the oil is shimmering, add the shrimp in a single layer. Season with salt and pepper. Add the slice cherry tomatoes, trying to get them cut side down. Saute for a minute or so. Flip the shrimp and continue to saute until the shrimp are cooked and the tomatoes are slightly softened. Remove to the plate with the mushrooms and reserve. In a small bowl, whisk together the broth, half & half, and the corn starch. Reserve. Add the remaining olive oil to the skillet. Once heated, add the carrot noodles, and saute for 1 minute. Raise the heat a bit, and add the white wine. Saute for 2 more minutes, lower heat to medium, and add the zucchini noodles. Toss the noodles together and continue to cook for another 2-3 minutes or until the noodles are done to your liking. Add the reserved vegetables and shrimp. Toss together. Add the broth mixture, and stir until thickened. There won't be a lot of sauce. It just coats the noodles, shrimp, and vegetables. Stir in the parmesan. Season to taste with additional salt and pepper; and serve - allotting 6 shrimp per serving.

CABBAGE AND CARROT NOODLES WITH EGG

Steps:

• 1. Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside. 2. Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl. 3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices. Repeat with the other egg. 4. Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve. Yield: 4 to 6 servings.

SWEET SOY-GLAZED CHICKEN WITH CARROT-SESAME NOODLES (MYOTO)

Steps:

• Preheat a grill pan or outdoor grill over high heat.
• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Once it comes up to a boil, add some salt and the pasta. Cook the pasta until al dente. Drain and reserve it.
• While the water is coming up to a boil, make the soy glaze. In a small skillet, combine the 1/4 cup of tamari, the brown sugar, 1/4 cup of the chicken stock, the lime juice, crushed garlic clove, one fourth of the grated ginger, and the red pepper flakes. Place it over medium-high heat, bring it up to a simmer, and cook it until the glaze looks like a watery syrup, about 3 to 4 minutes, then remove it from the heat and reserve.
• Preheat a large skillet over medium-high heat with 2 tablespoons of the vegetable oil, twice around the pan. Add the onions, carrots, chopped garlic, the remaining ginger, a little salt, and a generous amount of pepper; cook for 5 minutes, stirring frequently. If the pan starts to look dry, add a bit more oil.
• While the carrots are cooking, grill the chicken. Season the chicken with some pepper and drizzle it with a little oil. Place the seasoned chicken cutlets on the grill and cook for 3 to 4 minutes or until well marked, then flip the chicken and brush with the soy glaze. Continue to cook it for another 3 to 4 minutes, or until it is cooked through. Brush again with the glaze, flip it, and then brush one last time with the glaze. Remove the grilled chicken to a plate, tent it with a piece of foil, and let it rest a few minutes while you pull together the carrots and noodles.
• Add the remaining 1 1/2 cups of chicken stock and the remaining tablespoon of tamari to the carrots, bring them up to a bubble, and simmer for 1 minute. Add the drained pasta, stir to combine them, and cook for about 30 seconds so the pasta soaks in some of the sauce. Turn the heat off and drizzle the mixture with the toasted sesame oil, then sprinkle it with the toasted sesame seeds, cilantro, basil, and parsley. Toss thoroughly to combine. Taste and adjust the seasonings with a little more sesame oil, salt, and pepper and transfer it to a platter. Slice the chicken into thin strips and arrange them on top of the carrot-sesame noodles.

SEASONED RICE NOODLES WITH CUCUMBER AND CARROT SALAD RECIPE - (4.3/5)

Steps:

• Cut the cucumber into ultra-thin slices (I use my food processor to get them paper thin). Toss cucumber slices with salt and let sit for 20 minutes. Drain well, squeezing gently to remove any excess water. Peel the carrots and shred (again, I use my food processor for this -- it makes it so much easier). In a large bowl, combine the cucumber slices, carrots, 2 tbsp seasoned rice vinegar, 1 tsp dark sesame oil and toasted sesame seeds. Toss well to combine. Set aside. Cook the rice vermacelli noodles according to package directions. Once cooked, rinse with cold water and let fully drain. In a large bowl, combine the rice noodles, 2 tbsp seasoned rice vinegar, 1 tsp dark sesame oil, ground ginger, garlic powder and soy sauce. Toss until fully coated. Divide the rice noodles among four plates and top with the cucumber and carrot salad. Serve.

CABBAGE AND NOODLES WITH APPLE AND CARROT

Steps:

• Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.