Recipes

Delicious Oven Roasted Whole Carrots

With Sesame Udon Noodles

Looking for some noodles to eat but you’re worrying about your health?

Then you are in the right place, my friend 🙂

If you have that carrot store in your fridge and don’t know what to do with it then roast it and pair it with sesame udon noodles.

This recipe will help you on how to make it.

Once you taste it, you will add it as one of your favorites.

Crazy delicious sesame udon noodle bowl combines with roasted carrots makes a great combination that is into everyone’s taste. The ingredients are easy to find. The combination of ingredients is so great that even people who are not a fan of udon noodles and roasted carrots will surely love it.

This is a wonderful dish to serve with your love ones and even to your guest.

It is so quick and easy to prepare, where you don’t need to worry about your time. With the combination of the ingredients, it’s not just delicious, but it also looks so eye-catchy.

Not just tasty, but also it is so simple to make!!!

Roasted Whole Carrots with Sesame Udon Noodles

Nicole Kearsley
Both pretty and delicious, this recipe using rainbow carrots is also simple to make. I often pop carrots in my air fryer to use in all sorts of applications so I've included directions for both oven and air fryer.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Asian, Vegan
Servings 2

Ingredients
  

  • 12 pieces Carrots
  • 4 teaspoons Agave divided
  • 1 bunch Baby Bok Choy
  • 1 tablespoon Fresh Ginger minced
  • 2 pieces Bird’s Eye Chiles chopped
  • 1 piece Lime juiced(3 Tbsp)
  • 12 ounces Udon Noodles
  • 4 teaspoons Tamari
  • 2 teaspoons Cornstarch
  • 1 tablespoon Sesame Oil plus drizzle
  • 1 cup Edamame
  • Sesame Seeds

Instructions
 

  • Preheat oven to 425°F.
  • Scrub, dry and trim carrots. Toss with 2 tsp agave, 2 tsp vegetable oil, and a pinch of salt.
  • Roast the carrots until tender and browned on the bottom, about 25 to 28 minutes (air fryer 400°F for 15 minutes, turning halfway).
  • Cook Udon noodles according to package directions. Drain and rinse under cold water to stop the cooking process. Toss the noodles with 1 tsp vegetable oil to prevent them from sticking.
  • Combine the remaining agave, juice from the lime, tamari, and cornstarch. Whisk until well blended.
  • In a large nonstick skillet over medium heat add 1 Tbsp sesame oil. Once hot, sauté ginger and chopped bird’s eye Chiles. Reduce heat to medium-low, and cook until ginger is slightly softened but not browned, about 2 to 3 minutes.
  • Add the Bok choy and increase heat to medium-high. Cook until bright green and just tender, about 1 minute.
  • Add the Udon noodles, lime sauce, edamame, and a pinch of salt to the skillet. Toss with the Bok choy and cook until the Udon is heated through and well coated, approximately 2 to 3 minutes.
  • Serve Udon noodles topped with roasted carrots. Sprinkle with sesame seeds and drizzle with a little sesame oil.

Notes

MAKE IT GLUTEN FREE: To keep this recipe gluten-free, use 100% buckwheat soba noodles and gluten-free tamari.
IT IS A SEASONAL RECIPE: Switch things up when it’s hot outside by serving the noodles cold and using raw veggies (like cabbage, carrots or cucumber) instead of roasted.
MAKE IT AHEAD: All you have to do is boil the noodles and pop the veggies in the oven on the day of serving.
Keyword plant based, vegan
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