Carrot Noodles Recipes

CARROT "NOODLES"

Carrot

Use a vegetable peeler or spiralizer to turn carrots into gluten-free fettucine-like noodles, then top with a luscious sauce of white wine, cream, peas, ham, and butter.

Provided by Virginia Vohasek

Categories Main Dish Recipes Pork Ham

Time 35m

Yield 3

Number Of Ingredients 10

Ingredients

1 pound carrots
3 tablespoons unsalted butter
½ cup minced onion
¼ pound sliced ham, cut into thin strips
2 cloves garlic, minced
½ cup dry white wine
1 cup heavy cream
1 cup frozen peas, thawed
1 tablespoon Dijon mustard
salt and pepper to taste

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.

Nutrition Facts : Calories 591 calories, Carbohydrate 30.4 g, Cholesterol 160.8 mg, Fat 44.7 g, Fiber 7.3 g, Protein 12.5 g, SaturatedFat 26.8 g, Sodium 866.1 mg, Sugar 11.5 g

CABBAGE AND CARROT NOODLES WITH EGG

Cabbage and Carrot Noodles With Egg image

This is based on Grace Young's Cilantro Chili Noodles With Egg. I added cabbage and carrots to the mix, and I've given a choice of rice noodles or glass noodles, also known as bean threads, made with mung bean flour. They're both treated the same way. Bean thread noodles have more texture, even after softening in warm water.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

8 ounces rice noodles or glass noodles
1/2 cup chicken or vegetable stock
2 tablespoons soy sauce
2 teaspoons rice vinegar
1/2 teaspoon sugar
2 tablespoons peanut oil, rice bran oil or canola oil
2 large eggs, beaten
Salt to taste
1 to 2 green chilies, like jalapeño or serrano, minced
2 plump garlic cloves, minced
1 tablespoon minced ginger
4 cups thinly sliced green cabbage
2 cups shredded carrots
1 cup chopped cilantro leaves and stems
1/8 teaspoon freshly ground pepper

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

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 454 milligrams, Sugar 5 grams, TransFat 0 grams

CARROT NOODLES

Carrot Noodles image

Make and share this Carrot Noodles recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 18m

Yield 3 serving(s)

Number Of Ingredients 4

Ingredients

5 large carrots, peeled,sliced in strips,i used a potato peeler,i made them just like linguini
1/3 cup butter
1/2 cup water
1/2 teaspoon sugar

Steps:

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

SPICY SESAME CARROT NOODLES

Spicy Sesame Carrot Noodles image

Honey tempers the Sriracha in this no-cook carrot salad. It makes a great last-minute side dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 9

Ingredients

2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 teaspoons chili sauce, such as Sriracha
1 teaspoon honey
1 pound large carrots, peeled and cut into thin noodles (4 cups)
1 teaspoon sesame seeds, toasted
2 scallions, thinly sliced
1/4 cup chopped cilantro, plus whole leaves for serving

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.

NOODLES AND SHREDDED HERBED CARROTS

Noodles and Shredded Herbed Carrots image

Quick, easy, and delicious. To make it even quicker, you can use preshredded carrots from a bag or the supermarket's salad bar instead of shredding your own.

Provided by Parsley

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces egg noodles
3 -4 tablespoons butter
1 1/2 cups shredded carrots
1/3 cup chopped fresh parsley
1 teaspoon dried rubbed sage
1/2 teaspoon tarragon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Cook noodles according to package directions; drain. Do not rinse.
In the same pot, melt butter over med-low heat. Add carrots; cover & cook, stirring occasionally, until softened, about 6-8 minutes.
Stir in parsley, sage, tarragon, garlic powder, salt & pepper. Add noodles; toss to coat.

Nutrition Facts : Calories 316.3, Fat 11.3, SaturatedFat 6.2, Cholesterol 70.8, Sodium 395.5, Carbohydrate 45.4, Fiber 3.3, Sugar 3.1, Protein 8.8

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