Cold Soy and Ginger Carrot "Noodles"
Anytime I have the opportunity to make a vegetable look and slurp like a carb, I will take it! Carrots are peeled to resemble ribbons of noodles which are then sautéed in a very simple soy sauce, scallion, garlic, and ginger sauce before being chilled. The beauty of this dish is that the stove only needs to be on for 5-10 minutes max, so it's the perfect little bowl of vegetable noodles for this summer heat. This recipe serves one so I'd suggest doubling it if you're making it for multiple people! You can also easily sub these carrots for zucchini, potatoes, or any hard and long veggie that can easily be peeled.
At a glance
Yield
1 medium bowlTime
25 minutesIngredients
3 large carrots, peeled (or 4 medium)
2 tablespoons olive oil
3 cloves garlic, thinly sliced
4 scallions finely chopped, plus extra for garnish
2 tablespoons soy sauce
2 teaspoons rice vinegar or white vinegar
1 tablespoon honey
1/2 teaspoon freshly grated ginger
3-4 ice cubes
White sesame seeds
Kosher salt to taste
Preparation
Prep carrot noodles
With a peeler, peel down the length of the carrots to make long ribbons that resemble noodles. I like to rotate the carrot as I peel to get even widths. As you get to the end of the carrot when peeling you'll find that you'll be left with a little wiggly stem which you can just eat or discard.
Make sauce and sauté
In a large pan, heat oil on medium heat. Add in scallions and garlic and sauté for 30 seconds until fragrant and sizzling. Add in soy sauce, rice vinegar, honey, and ginger and mix together until combined. Add carrots into the pot and continue to cook and mix until the carrots have softened, about 5 minutes (you can go longer if you prefer softer carrots but personally I like mine with a little crunch). Remove from heat and add in ice cubes and mix until the ice cubes have melted to cool the carrot noodles down. Add extra chopped scallions, sesame seeds, and any additional kosher salt to taste. Serve chilled!
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3 large carrots, peeled (or 4 medium)
2 tablespoons olive oil
3 cloves garlic, thinly sliced
4 scallions finely chopped, plus extra for garnish
2 tablespoons soy sauce
2 teaspoons rice vinegar or white vinegar
1 tablespoon honey
1/2 teaspoon freshly grated ginger
3-4 ice cubes
White sesame seeds
Kosher salt to taste
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