Carrot Noodles Food

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

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.

CARROT-GINGER AND CHICKEN NOODLES

Carrot-Ginger and Chicken Noodles image

A flavorful veggie-packed sauce is the star of this lunch-friendly recipe. It could easily be served with fish or even as a dipping sauce for chicken tenders.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, plus more for tossing
1 clove garlic, thinly sliced
One 2-inch piece fresh ginger, peeled and thinly sliced
4 medium carrots, thinly sliced
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons light brown sugar
1/2 teaspoon mild curry powder
Kosher salt
8 ounces linguine
1 cup shredded rotisserie chicken
2 scallions, cut into 3-inch pieces and very thinly sliced

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

Carrot Noodles with Spicy Peanut Dressing image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 to 4 large carrots, peeled
1 English cucumber, halved lengthwise, seeded and cut into 1/2-inch pieces
1 shallot, thinly sliced lengthwise
Kosher salt
1 1/2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon mirin
1 1/2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon Sriracha
1/2 teaspoon packed light brown sugar
1/2 teaspoon fresh lemon juice
1/2 clove garlic, finely grated
10 to 12 fresh mint leaves, thinly sliced
8 basil leaves, thinly sliced
1 teaspoon toasted sesame seeds

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.

Nutrition Facts : Calories 98, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 329 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams

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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