Today's dish is a simple one, and perhaps more of a side than an actual main meal. It would go very well with the teriyaki tofu of my last post. Perhaps that is why these carrot noodles came out more Japanese than Thai: I set out with the idea of Thai carrot noodles and finished with something a bit different. Sometimes cooking is like that.
It is no secret that I love my vegetable spiralizer, and I have wanted to try carrot 'noodles' for some time now. I wasn't sure if they would work. The carrots certainly spiralized without difficulty, but eating them was akin to eating grated or finely chopped carrot. In other words, spiralizing was not really necessary for this dish - no doubt good news for those of you who don't have spiralizers of your own. When I have made zucchini or beetroot noodles, the 'noodles' were quite different to eat than the zucchini or beetroot in its original form. Carrot seems to be in a different category.
Those points aside, I do like the look of the carrot noodles, and would recommend them if you have a spiralizer to hand. If not, running some carrots through a food processor grater would be an understandable shortcut.
The carrots are flavoured with with mirin, soy sauce, chilli and a dash of lemon juice. Hulled sesame seeds look pretty, give some texture and protein, and round out the flavour profile. This is a light dish, and while you can eat the whole batch for lunch (I did...with chocolate following), I would recommend pairing it with other dishes for a more rounded meal. For my saucy teriyaki tofu re-run, this may well appear next to the tofu and rice.
Sesame crusted carrot noodles
An easy side dish to complement Asian dishes
Serves 2 as a side
Vegan and low in fat
Author: Bite-Sized Thoughts
2 medium carrots
1/2 small red pepper, thinly sliced
2 tsp mirin
3/4 tsp soy sauce
1/2 red chilli, finely chopped
Squeeze lemon juice
1 tbsp hulled sesame seeds
Spiralize your carrots, or if preferred, grate or chop finely.
Add the carrots and red pepper to a bowl and set aside. In a separate bowl, combine the mirin, soy sauce, chopped chili, and lemon juice. Add to the carrot mix and stir through. Sprinkle with the sesame seeds before serving.
This post is part of my participation in the 2014 Vegan Month of Food. This week I am focusing on main meal options.
Previous 2014 Vegan MoFo posts:
#1 - Vegan French toast #6 - Chocolate coated banana chips
#2 - Apple and strawberry muesli #7 - Barbecue inspired nori snacks
#3 - Mango coconut buckwheat breakfast pudding #8 - Carob latte
#4 - Tips for a vegan breakfast on the go #9 - Tide Tables Café
#5 - Chickpea pancakes with spicy kale and mango #10 - Dark chocolate and espresso almonds
Main meal options-
#11 - Moroccan tagine
#12 - Teriyaki tofu