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.
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.
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.
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.
2. Add some of the glaze mixture and stir fry for another 10 seconds or so ensuring the noodles are evenly coated.
3. Remove from the heat, add the remaining glaze, scatter the scallions and sesame seeds over the top and serve immediately.
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.
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!
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Easy Carrot Noodles Stir Fry
Equipment
- Spiralizer
- Wok/large non-stick pan
Ingredients
- 3 large carrots peeled, spiralized
- 2 garlic cloves finely chopped
- 1½ tbsp fresh ginger finely chopped
- 1½ tbsp vegetable oil
- Sesame seeds and finely chopped or sliced lengthwise scallions/green onions for serving
For the Glaze
- 1 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 1 tsp sesame oil
- 1 tsp 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
*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.
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 ?
Thanks Angie! I love my spiralizer but often forget about it too.
That looks gorgeous! Thanks so much for submitting it to Meat Free Monday. I never get noodles to look that bonnie!
Thank you! Always a pleasure to share with Meat Free Mondays:)
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
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:)
Hi Monika - Thanks for bringing your lovely recipe to this week's Fiesta Friday - so simple and healthy! Laura
Thank you Laura! Always happy to share with Fiesta Friday:)
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!
Glad you like the recipe and thanks for stopping by:)
This looks amazing! So healthy and easy to make too! Pinning for later 🙂
Thank you! Glad you like it. It is indeed easy to make and healthy:)
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
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:)