Carrot Sesame Noodles

Cold sesame noodles are the best. But have you tried carrot sesame noodles?  I was craving sesame noodles but didn't have any noodles in the pantry, so I decided to improvise, using carrots instead.

All I can say is that I'm brilliant. (Wink.) And these noodles are delicious.
Gourmess' Carrot Sesame Noodles
1 pound carrots cleaned and peeled
1 1/2 tsp plus 2 TBS toasted sesame oil
1-2 cloves garlic, minced
1 tsp fresh ginger, peeled and minced
3-4 TBS low-sodium soy sauce
2 TBS extra fine sugar
1 TBS rice vinegar
1/2 cup tahini paste or peanut butter
1/4 tsp crushed red pepper flakes
1 tsp cilantro, finely chopped
Ground peanuts, sesame seeds and/or thinly sliced green onions for topping

Minimal MESS/ingredients/clean-up: Category 2

To Do:

  • Spiralize carrots using a spiralizer if you have one, or using a vegetable peeler, peel carrots into long, thin strips. Place in a large bowl and toss with 1 1/2 tsp of sesame oil.
  • In a food processor or blender, combine the 2 TBS sesame oil, garlic, ginger, soy sauce, sugar, vinegar and tahini, and process until smooth. Thin the sauce with warm water if it seems on the thick side.
  • Toss the sauce a bit at a time with the red pepper flakes, cilantro, and carrots until coated, then top with ground peanuts, sesame seeds, and/or green onions before serving. 
  • Delicious served warm or cold.