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Asian carrot noodles with sesame

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Ingredients for 2 servings:

  • 5 carrots
  • 4 spring onions
  • sesame
  • vegetable oil
  • 4 garlic cloves
  • 4 tbsp soy sauce
  • 3 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 1 tsp cornstarch
  • 1 tsp chili paste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

warm, vegan and quickly prepared

Using a julienne grater or spiralizer, process the carrots into noodles. Slice the spring onions. Combine the sauce ingredients in a blender and set aside. Heat a little vegetable oil in a pan. Briefly cook the carrots and the white part of the spring onions; the carrots should still be firm to the bite. Deglaze with the sauce and simmer briefly until the sauce thickens. Divide between 2 bowls and garnish with the green part of the spring onions and sesame seeds. This also works great with zucchini noodles and sweet potato noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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