Carrot Noodles Food

CARROT "NOODLES"

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.

CARROT NOODLES

Steps:

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

CARROT-GINGER AND CHICKEN NOODLES

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

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.