CARROT "NOODLES"
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
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
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
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
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
Steps:
- Combine carrot noodles with all the other ingredients.
- Microwave 6 to 8 minutes, halfway through, stir and toss.
SPICY SESAME CARROT NOODLES
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
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
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
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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