This Purple Carrot dish was so simple and delicious. It was a healthier version of your favorite takeout noodles and it satisfied my craving for a big bowl of comfort food while still getting plenty of veggies. The sesame ginger sauce was just spicy enough and I loved the crunchy fried onions on top. You can use this link and the Live Lean discount code of “LIVELEAN” for $30 off your 1st box of meals!
Ingredients
- 1 carrot
- 1 oz fresh ginger
- 4 radishes
- 1 tbsp sesame oil
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp peanut butter
- 2 tbsp chile garlic sauce
- 10 oz fresh ramen noodles
- 4 oz snow peas
- ¼ cup crispy onions
- ¼ cup peanuts
- 1 tsp (2 tsp) vegetable oil
- Salt
Cooking Directions
1.) Prepare the produce-
Bring a medium saucepan of salted water to a boil for the noodles. Peel and thinly slice the carrot(s) into matchsticks. Peel and mince 2 tsp (4 tsp) ginger. Grate radishes on the largest side of a box grater. TIP: Save any remaining ginger for your own use.
2.) Make the sesame ginger sauce-
Add minced ginger, sesame oil, tamari, rice vinegar, peanut butter, 1 tbsp (2 tbsp) chile garlic sauce, and 2 tbsp (4 tbsp) hot water to a medium bowl. Whisk the sesame ginger sauce until combined. TIP: Add more chile garlic sauce if you prefer.
3.) Cook the ramen noodles-
Once the water is boiling, add fresh ramen noodles and cook until al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.
4.) Make stir-fry-
Heat 1 tsp (2 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced carrot and snow peas and cook until peas are bright green and crisp-tender, 2 to 3 minutes. Add cooked ramen noodles, sesame ginger sauce, and a pinch of salt to the skillet and toss until well coated, another 2 to 3 minutes.
5.) Serve-
Divide the takeout-style noodles with snow peas and sesame ginger sauce between bowls. Top with grated radish, crispy onions, and peanuts. Dig in!
