Servings: 4 Servings
Calories: 108kcal
Equipment
- Vegetable peeler
- Small bowl
- Pan
- Whisk
Ingredients
- 6 large carrots peeled and cut into matchsticks
- 1 Tbsp finely grated ginger
- 2 Tbsp freshly squeezed orange juice 30 mL
- 2 Tbsp hoisin sauce 30 mL
- 1 Tbsp reduced sodium soy sauce 15 mL
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp toasted sesame oil
- 1 Tbsp toasted sesame seeds
Instructions
Step 1: Peel and Cut the Carrots
- First, peel your carrots. A vegetable peeler works wonders here. Then, cut them into thin matchsticks. Think of them as tiny, delicate noodles.
Step 2: Prepare the Sauce
- In a small bowl, whisk together ginger, orange juice, hoisin sauce, soy sauce, rice vinegar, honey, and sesame oil. The mixture should be well-blended and slightly thick.
Step 3: Cook the Carrot Noodles
- Heat a pan over medium-high heat and add a bit of the sauce to the pan. Once it starts to sizzle, add your matchstick carrots. Stir frequently to ensure they cook evenly. Allow them to caramelize but keep a close eye to prevent burning.
Step 4: Combine and Garnish
- Once the carrots are cooked through and slightly crispy, pour in the remaining sauce. Stir well to coat the carrots fully. Finally, sprinkle the toasted sesame seeds on top. Ready to serve!
Video
Notes
- Uniform Cuts: Ensure your carrot matchsticks are similar in size to cook evenly.
- Prep in Advance: You can double or triple the sauce and store it for future use.
- Heat Matters: Cook on medium-high heat to achieve the perfect crispiness.
- Storage Tip: Keep leftovers in an airtight container for up to three days.
- Substitution for Honey: If you’re vegan, maple syrup or agave nectar works just as well.
Nutrition
Calories: 108kcal
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