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    Home » Recipes » Appetizers, Sides, Dips

    Easy Carrot Noodles Stir Fry

    February 28, 2017 By Monika Last Updated February 3, 2022 15 Comments

    Jump to Recipe

    This easy, delicious carrot noodles stir fry comes with a simple 4-ingredient sweet chilli glaze and is ready in minutes. Enjoy as a side dish or combine with other ingredients and turn into a speedy, healthy meal.

    Carrot noodles stir fry in white bowl with chopsticks, seeds and glaze in background.

    Why you will love this recipe

    • Spiralized carrots cook very quickly. In fact the carrots need only 1 minute in the wok!
    • Because they cook so quickly they are full of flavour and goodness.
    • You can serve this dish as a side or combine it with other ingredients for a one pot dinner idea.

    Carrot noodles stir fry ingredients

    The carrots are stir fried in a little vegetable oil with freshly chopped ginger and garlic and served with a 4-ingredient glaze consisting of soy sauce, sweet chilli sauce, rice vinegar and sesame oil. 

    Serve with sesame seeds and freshly chopped scallions/green onions.

    Carrot noodles stir fry ingredients in individual dishes.

    How to prepare the carrots

    Spiralizing carrots is a breeze and takes seconds to do!  I do not, however, recommend using a vegetable peeler to create carrot shavings or even a julienne peeler in this recipe.  These work well in salad recipes but will not turn carrots into noodles.  

    You can peel the carrots before spiralizing or simply wash them thoroughly and use unpeeled.

    Top tips

    The thicker your carrot the longer your noodles will be.

    Spiralized carrot in white bowl and spiralizer.

    Step-by-step recipe instructions

    1.Combine the glaze ingredients, stir and set aside. 

    In a wok heat up 1 and a half tablespoons of oil, add the ginger, garlic and spiralized carrots and stir fry over a medium/high heat for about a minute.

    Spiralized carrots in wok.

    2. Add some of the glaze mixture and stir fry for another 10 seconds or so ensuring the noodles are evenly coated.

    Spiralized carrots in wok with glaze mixture in top tight corner.

    3. Remove from the heat, add the remaining glaze, scatter the scallions and sesame seeds over the top and serve immediately.

    Stir fried carrot noodles in white bowl with chopsticks.

    Serving suggestions

    This carrot noodles stir fry is perfect as a side dish accompanying fried tofu for a light vegetarian meal. You can also stir fry chicken and combine with the carrots.  For a more substantial meal idea try combining the carrot noodles with wheat noodles, soba noodles and/or other spiralized vegetables, such as zucchini (you may need to make more glaze).

    Additional toppings you might want to use include cilantro/fresh coriander, cashews or chopped, roasted peanuts.

    Top tip

    If you decide to combine the carrot noodles with other ingredients prepare them before stir frying the carrots.

    Top tips and FAQs

    • If you want to have long noodles use thick carrots.
    • If you like simply wash the carrots thoroughly and spiralize unpeeled.
    • Make ahead: you can spiralize the carrots the night before and refrigerate them in an airtight container.
    • Do not stir fry the carrot noodles for too long or they might lose their crunch and become soggy.
    • Prepare the glaze and chop the scallions before stir frying the carrots.
    • Use walnut or peanut oil instead of sesame oil if you prefer.
    • Best served immediately.
    • Not suitable for freezing.

    Side view of stir fried spiralized carrot in bowl with chopsticks and glaze in background.

    You might also like

    • Noodle Broccoli Salad with Hoisin Dressing
    • Asian Meatballs with Sweet Chilli Sauce
    • Hoisin Chicken Noodle Stir Fry (Low Carb)

    You may also like this collection of easy veggie spaghetti spiralizer recipes as well as vegetarian pasta meals.

    Keep in touch!

    If you make this spiralized carrot noodles recipe I'd love to know how it turned out for you. What did you serve it with? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Carrot noodles stir fry in white bowl with chopsticks, seeds and glaze in background.

    Easy Carrot Noodles Stir Fry

    This easy, delicious carrot noodles stir fry comes with a simple 4-ingredient sweet chilli glaze and is ready in minutes. Enjoy as a side dish or combine with other ingredients and turn into a speedy, healthy meal.
    No ratings yet
    Print Pin Rate
    Course: Side
    Cuisine: vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 7 minutes minutes
    Servings: 4 servings
    Calories: 83kcal
    Author: Monika Dabrowski

    Equipment

    • Spiralizer
    • Wok/large non-stick pan

    Ingredients

    • 3 large carrots peeled, spiralized
    • 2 garlic cloves finely chopped
    • 1½ tablespoons fresh ginger finely chopped
    • 1½ tablespoons vegetable oil
    • Sesame seeds and finely chopped or sliced lengthwise scallions/green onions for serving

    For the Glaze

    • 1 tablespoon dark soy sauce
    • 2 tablespoons sweet chilli sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon rice vinegar

    Instructions

    • Combine the glaze ingredients, stir and set aside. 
      In a wok heat up the oil, add the ginger, garlic and spiralized carrots and stir fry over a medium/high heat for about a minute.
    • Add some of the glaze mixture and stir fry for another 10 seconds or so ensuring the noodles are evenly coated.
    • Remove from the heat, add the remaining glaze, scatter the scallions and sesame seeds over the top and serve immediately.

    Notes

    • If you want to have long noodles use thick carrots.
    • If you like simply wash the carrots thoroughly and spiralize unpeeled.
    • Make ahead: you can spiralize the carrots the night before and refrigerate them in an airtight container.
    • Do not stir fry the carrot noodles for too long or they might lose their crunch and become soggy.
    • Prepare the glaze and chop the scallions before stir frying the carrots.
    • Use walnut or peanut oil instead of sesame oil if you prefer.
    • Best served immediately.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 83kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Sodium: 369mg | Potassium: 167mg | Fiber: 1g | Sugar: 6g | Vitamin A: 7643IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    1. Angie | Fiesta Friday says

      March 10, 2017 at 11:49 am

      You've reminded me that I have a spiralizer. I will have to dig it out from somewhere ? The noodles look pretty, Monika. And just like the real thing ?

      Reply
      • Monika says

        March 10, 2017 at 5:23 pm

        Thanks Angie! I love my spiralizer but often forget about it too.

        Reply
    2. Jac -Tinned Tomatoes (@tinnedtoms) says

      March 06, 2017 at 9:59 pm

      That looks gorgeous! Thanks so much for submitting it to Meat Free Monday. I never get noodles to look that bonnie!

      Reply
      • Monika says

        March 06, 2017 at 11:15 pm

        Thank you! Always a pleasure to share with Meat Free Mondays:)

        Reply
    3. Angela / Only Crumbs Remain says

      March 05, 2017 at 1:57 pm

      I'm feeling really sad now Monika - I love the look of this but I've not got a spiriliser (I know, I'm probably in the handful of people in the country who haven't!) Truly looks delicious!
      Angela x

      Reply
      • Monika says

        March 05, 2017 at 3:16 pm

        Thanks Angela! I am sure there are many people who haven't got a spiralizer, I only got mine recently, but it's a great little tool, lots of fun, I really recommend it:)

        Reply
    4. Laura @ Feast Wisely says

      March 04, 2017 at 4:34 am

      Hi Monika - Thanks for bringing your lovely recipe to this week's Fiesta Friday - so simple and healthy! Laura

      Reply
      • Monika says

        March 04, 2017 at 7:51 am

        Thank you Laura! Always happy to share with Fiesta Friday:)

        Reply
    5. Alison's Allspice says

      March 01, 2017 at 7:02 pm

      I love your use of the rapeseed oil, I will have to pick some up! Simple recipes like this are always handy to have, Pinned! I found you at the What's Cookin Wednesday Link Up!

      Reply
      • Monika says

        March 01, 2017 at 7:41 pm

        Glad you like the recipe and thanks for stopping by:)

        Reply
    6. Basement Bakehouse says

      March 01, 2017 at 2:53 pm

      This looks amazing! So healthy and easy to make too! Pinning for later 🙂

      Reply
      • Monika says

        March 01, 2017 at 3:13 pm

        Thank you! Glad you like it. It is indeed easy to make and healthy:)

        Reply
    7. Eb Gargano / easypeasyfoodie.com says

      March 01, 2017 at 1:51 pm

      Oh yum - this sounds lovely, but also fabulously simple - my kind of recipe! I have to confess to being a huge olive oil fan - I just love the flavour and have never found anything I like better. But having read this I feel I must give rapeseed oil more of a try! Thanks for linking up to #CookBlogShare 🙂 Eb x

      Reply
      • Monika says

        March 01, 2017 at 2:13 pm

        Thank you! I like both oils and would always use olive oil in Italian type dishes, but I find rapeseed so mellow and neutral (plus it's really healthy) that I tend to use it quite a lot too. I usually get it from Aldi or Lidl. AND it's British:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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