Carrot Oriental Linguini
This recipe will most definitely blow your mind! We will be making carrot noodles (gluten free!), linguine style. As usual, we like to make the easiest recipes possible, but although this recipe can be done with any vegetables you may have in hand, carrots are a must. Let’s begin!
- 2-3 whole carrots
- 1/2 cup cabbage, shaved
- 1/4 cup of scallion whites, cut into small pieces
- 2 garlic cloves, sliced thinly
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red onion, julienned
- 1 cup of mushrooms, cut into fours
- 1 tablespoon canola oil
- 2 tsp salt
- 1/4 cup of MADE BY COOKS Sesame & Ginger Sauce
First, grab your vegetable peeler; We used a potato peeler, if that helps. Begin by peeling the first layer of the carrots. Then, do 2-3 peels per side until you get to the core of the carrots. Put the ribbons, or shavings, to the side to use later.
On a medium heat pan, warm the canola oil and add the garlic to aromatize. Make sure it doesn’t burn! Add the red onions and sauté until soft. Add scallion whites. Grab your carrot ribbons, or shavings, and add them to the pan. Mix around with the onions, garlic, and scallion whites for them to get the flavors. Add the cabbage and mix again. Once everything is mixed together, and warming up, add the mushrooms and salt. Then take the cherry tomatoes halved and put them on the pan. Next, comes the best secret in your pantry: the Sesame & Ginger Sauce, add the sauce to your liking. Make sure to mix around really well to get the sauce in all the vegetables. Once the carrot noodles get to your desired crunch level, remove from heat.