Spiralized Carrot and Wholewheat Noodles
These simple, easy to make and nutritious Spiralized Carrot and Wholewheat Noodles are the perfect vegetarian lunch idea.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 -3 servings
- 2 large carrots peeled
- 2 wholewheat noodle nests
- 2 cloves of garlic finely chopped
- 6 tablespoons extra virgin cold pressed rapeseed oil
- Zest of 1/2 orange
- 2 handfuls rocket leaves arugula
- Salt and pepper to taste
- Walnut oil for drizzling recommended
Boil the noodles in salted water according to packet instructions (only 5-6 minutes). Drain and set aside.
While the noodles are boiling prepare the rest of the ingredients. In a small bowl combine 3 tablespoons of rapeseed oil with the orange zest. Set aside.
Spiralize the carrots. In a wok heat up 3 tablespoons of rapeseed oil, add the garlic and carrot, season and fry over a medium heat for a couple of minutes stirring constantly (lower the heat if the garlic begins to brown too much).
Remove from the heat, add the rocket leaves, noodles, pour in the oil and orange zest mixture and stir well to combine. Adjust the seasoning, drizzle with a bit of walnut oil (recommended) and serve. Makes 2 portions (as a main dish)
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg