Ginger and carrot are two ingredients that are always delicious together, and these Ginger-Carrot Soba Noodles are no exception. They’re full of fresh and beautiful flavors and the soft noodles make it a bowl of comfort!Are “spiralized” vegetables to the food world what “bedazzled” shirts are to the clothing world?
The word “bedazzle” is funny. Right? Are you with me? And then there’s the “bedazzler” (yes, this makes me giggle, too) — which you need if you’re to bedazzle anything!
Still a little funny to me, though not quite as amusing, you can spiralize all sorts of vegetables with a Spiralizer.
It seems to be a trend that’s catching on fast with vegetables, and I must say, I like it. I love that the carrots in this recipe take on a similar feel to the noodles — and they’re certainly pretty and fun (much like a t-shirt lined with lovely pink stones)! 😉
Whether it makes you laugh or not, this recipe for Ginger-Carrot Soba Noodles is delicious!
And not only is it great on its own, but it’s also a fantastic base for chicken, tofu, fish, etc. Go ahead, bedazzle it right up!
I have a Joseph Joseph Rotary Peeler which has three blades, one of which is like a Spiralizer.
It’s perfect for my needs, but if you wanted to spiralize larger quantities (and with a bit more curl), something like this might be a better fit.
This is not a sponsored post — as always, I only share things I really like or love.
Ginger and carrot are two ingredients that are always delicious together, and these Ginger-Carrot Soba Noodles are no exception.
Serves 2 as an entrée and 4 as a side
- 1 tablespoon fresh ginger pulp
- 2 teaspoons garlic, minced
- 1 teaspoon chile paste
- 2 tablespoons low-sodium Tamari
- 1 tablespoon rice vinegar
- 2 teaspoons Mirin (sweet rice wine)
- 2 tablespoons grape seed oil
- 3/4 teaspoon sugar
- 1 pound carrots, peeled and spiralized, or cut into very thin, long sticks
- 1 bundle soba noodles (see notes)
- 3 scallions, thinly sliced, both whites and greens
In a small mixing bowl, blend the ginger, garlic, and chili paste. Then add the Tamari, rice vinegar, Mirin, and sugar. Once everything is mixed together, gradually add the oil, continuously stirring. Set aside.
Bring a medium-sized pot of water to a boil. Once the water is boiling, add the carrots and let them cook only until they’re a bit soft, about 30 seconds. Do not pour this into a drainer, as we’ll be re-using the water for the noodles — use a slotted spoon, or small strainer to remove them from the water and add them to a large mixing bowl. Set aside.
Bring the water back to a boil and then add the noodles. Stir to be sure all of the noodles are separated and then turn the heat to low and gently simmer until they are tender, about 4 minutes. Drain the noodles and add them to the large mixing bowl with the carrots.
Add the scallions and dressing and gently toss.
Let it come to room temperature and then refrigerate. (I like to serve this cold, as a “salad” of sorts, but it's also nice at room temperature.
Usually Soba noodles come in a package with a few separate bundles. One bundle should be about 3 to 4-ounces.
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