This delectable little side dish was born from a love of sesame flavoured Asian stirfrys. Our Sesame Carrot & Parsnip Noodles is a company favourite. It goes particularly well on top of our Asian Chicken Rice Bowl.
Required equipment
Shredder Peeler
I was so excited to get a shredder peeler in my stocking one Christmas morning. This little shredder takes up way less space than our countertop mandolin and is super easy to use.
In addition to our Sesame Carrot & Parsnip Noodles, we use it regularly for creating pretty salads and whenever we need to micro-dice veggies for sauces or pilafs.
A word of caution, those teeth are sharp! After many near misses, I’ve taken to wearing non-latex kitchen gloves to protect my finger from gouges.
Ingredients
- 4-6 carrots
- 1-2 parsnips
- coconut oil (or other vegetable oil)
- toasted sesame oil
- water
- sea salt
- chopped fresh cilantro
Sesame Carrot and Parsnip Noodles
Equipment
- 1 peeler shredder
Ingredients
- 4-6 carrots
- 1-2 parsnips
- 1 tsp coconut oil
- 1 tsp toasted sesame oil
- 1/3 cup water
- 1/8 tsp sea salt
- 1 tbsp cilantro chopped
Instructions
- Peel the carrot and parsnip and cut off both ends. Drag the shredder down the carrot/parsnip lengthwise with pressure, creating long noodles.
- Heat the wok on medium high. Add the coconut oil and stir until it has melted. Add the carrot and parsnip to the wok, stirring constantly. Add the salt
- Add a splash of water to create steam. Continue stirring until water has evaporated.
- Once the carrot and parsnip have softened a little, reduce the heat and add the toasted sesame oil. Keep stirring to mix through. Turn off the heat an dlet rest for a minute before transferring to a serving bowl.
- Top with chopped fresh cilantro.
Nutrition
Calories: 362kcalCarbohydrates: 51gProtein: 6gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 114mgPotassium: 218mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 32mgIron: 3mg
Tried this recipe?Let us know how it was!
