For more easy low-carb carrot noodle recipes, try our carrot noodles with peanut sauce and carrot noodle pad Thai.
It’s a great way to take in a lot of veggies – even people who don’t love carrots are intrigued by carrot noodles! When carrot noodles are cooked at high-heat they become sweet and nutty tasting. The crispy tofu makes it a good source of plant-based protein. It’s a vegan, gluten-free, and low-carb meal. The sauce is so good!
The sauce:
Rice vinegar + soy sauce: rice vinegar is mildly sweet and slightly sour, while soy sauce adds umami and saltiness to the sauce. Use gluten-free soy sauce if needed. Cornstarch, dark sesame oil, and minced ginger: cornstarch helps thicken the sauce to coat the noodles, dark sesame oil adds a rich toasted sesame flavor, and ginger produces a wonderful warming taste. Brown sugar + sriracha: brown sugar adds a bit of sweetness and sriracha brings the heat. You can also use chili garlic sauce in place of the sriracha, or omit it for a less spicy (aka kid-friendly) version. Juice from one lime
The crispy tofu:
Coconut oil: coconut oil has a high smoke point, making it a good choice for frying. Tofu: we use medium organic tofu but firm tofu also works well. Soy sauce: soy sauce gives the tofu a bit of flavor.
The carrot noodle stir fry:
Carrots: when making carrot noodles, we try to use the larger, longer carrots. Longer carrots equals longer noodles. Coconut oil: our choice of oil for sautéing the carrots. Bok choy: boy choy is a well-known Chinese green that cooks up tender and sweet. You can use baby bok choy or even spinach if that’s what you have on hand. Cilantro, lime slices, and sesame seeds: optional, for serving. You could also add sliced green onions.
Simply lay the carrot flat on the cutting board, and hold the peeler in one hand and run it from the top of the carrot to the bottom. Rotate the carrot every few peels until the carrot gets too small to handle. Count on 2-3 carrots per person, and if your carrots are organic there’s no need to peel them! Carrot noodles are ready when they are al dente (or just begin to soften).
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