I've taken a firm stance with my son- vegetables are not to be feared. I'm firmly against the idea of hiding vegetables in meals (my husband might say otherwise- but his firm stance on disliking squash isn't good for me). Vegetables are something to be celebrated, something we should be excited to eat. I think so many of us grew up against vegetables because they were not cooked well. It's been an evolution of poorly cooked vegetable recipes because sure, we can eat boiled broccoli but why should we?
That being said, the carrot may look hidden in this recipe but the sauce wouldn't be the sauce without it. Roasting the carrot brings out the flavor and allows it to hold even with the stronger ginger flavor. These carrot ginger noodles are a lovely go-to fairly quick meal. I mentioned my love of cashew cream in the component cooking series but it's recipes like this that help to show why I love keeping a jar in the refrigerator every week.
I love simple recipes like this noodle bowl because it's easy to work with what you have. No Asian noodles? Use regular pasta! Have a legume or nut allergy? Try using sunflower cream!
Vegetables/Greens: This sauce works well with sweet potato, butternut squash, or pumpkin. These ginger noodles also work well when greens, like spinach or kale, are added.
Gluten-free: Look for gluten-free buckwheat noodles or use your favorite gluten-free pasta!
Cream Sauce: I'm always a fan of cashews and ginger together but I like to give the option of a few different sauces. You could make a tahini sauce (like this one) and puree the carrots in. Almond and sunflower creams are also solid alternatives.
Carrots are the perfect transitional produce. They help to add a pop of color during the spring and fall months when produce starts to transition. I love their slightly sweet flavor when paired with earthier ingredients. Also, I rarely peel carrots- just give them a good scrub!
Curried Carrot Soup
Ginger Brown Rice with Carrots
Grilled Carrots with Chermoula
What is cilantro and cashew cream ?
I updated the recipe- there should have been a link. The cashew cream in just water and soaked cashews pureed together, there's more information through the link. And the cilantro is just for topping.
Would white Miso work as well? I live in a rural area and can only get white Miso easily.
It would! The flavor might be slightly different but should still be delicious!
Thank you for creating and sharing. The sauce was delicious. I found that the whole sauce recipe was way too much sauce for 6, or even 8 ounces of noodles. The extra would be great used to dip veggies in, spread on any roll up, mixed in with bowls....really would be good with so many things.
I'm so glad you liked it and you reminded me I forgot the note about the sauce (so I just added!) I've always made extra sauce for the next day- it's really good thinned down as a dressing for salads or grain bowls!
Loved this recipe! Didn't add any variations since this was our first attempt and we wanted to see what the base flavor was like. We are new in experimenting with vegan recipes and my husband actually loved this one -- SCORE! We'll definitely make again, especially with cooked greens, as we'll have a ton coming out of the garden soon. Thanks!
I'm so glad to hear this and I think the greens are going to make it that much better!
I made this to bring for lunch this week, so delicious! I even snuck in some broccoli because I ran out of noodles. This going to become one of my go-to recipes. I'm new to your site, and now find myself checking it several times a day because I enjoy it so much. The recipes are spot on and so creative. I love that you include several different ways to customize or vary a recipe for different diet types. Plus, it has been a great way for me to explore ingredients that are new to me- I'm just learning how to make my diet and cooking more plant-based. I especially appreciate it when you include different "methods" for a dish (shortcuts if time doesn't permit). No other site I've explored communicates as clearly, or is as accessible as yours. Looking forward to cooking even more dishes from your archives!
Can you use cashew butter instead of cashew cream? I'm short on time and that would be quicker for me.
You can! I'm not exactly sure on amounts but I would make it similar to this peanut sauce: https://naturallyella.com/spicy-peanut-sauce-noodle-bowl/
Really good! Will definitely make again with the fresh ginger I picked up at the farmers market. Things I learned: my sauce was way too thick; I’ll be more liberal in adding water. I might add a bit more ginger, too, because I love it. A keeper! Thanks.
I may have missed this so I'm looking for a bit of clarification: Do I roast the ginger with the carrots? Is the ginger blended with the carrots, miso and cashew cream?
Thanks, this looks like a great recipe!
Yes- I probably need to rewrite that a bit. The ginger is roasted with the carrots and blended with everything!
Hello! Excited to make this, but trying to go all out on your component cooking. If we make the roasted carrot puree ahead of time how much should we use? Thank you!
Awesome! I'd say you would want about 1/3 to 1/2 cup. I've never measured it for this recipe but I feel like that would get you there!