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.
Cashew Carrot Ginger Noodles
A flavorful and easy vegan bowl using one of my favorite cooking components: cashew cream. The roasted ginger puts this bowl over the top!
- 1/4 pound carrots
- 1” square piece of ginger, peeled
- 2 teaspoons coconut oil, melted
- 2 teaspoons dark miso
- 3/4 cup cashew cream
- Water, for thinning
- 6 ounces udon or ramen noodles
- Toasted Cashews for topping (see note)
- Fresh Minced Cilantro, for topping
- Pepper Flakes, for topping
- Preheat oven to 400˚F. Cut the carrots and ginger into ¼” pieces. Place in a roasting pan and toss/coat with coconut oil. Roast until the carrots are tender, 20 to 25 minutes. Remove and let cool slightly.
- While the carrots are roasting, cook noodles according to package. Drain and set aside.
- Place the roasted carrots in a blender along with the miso and cashew cream. Puree until smooth, adding water as needed to thin the sauce to a pourable consistency.
- Place noodles in a bowl and add the sauce. Toss until the noodles are well coated. Top with cashews, minced cilantro, and pepper flakes before serving.
Tips & Tricks: For recipes like this, I like to toast my cashews in a bit of coconut oil. Over medium heat, melt a teaspoon or so in a skillet and add the cashews. Cook, shaking the pan often, until the cashews are golden.
You could make this sauce ahead of time and assemble when ready to eat. The sauce makes about twice what you need so you could halve the recipe but I like to make the full batch and use for lunch the next day. The sauce makes for a great dressing for salads (or more noodle bowls!)
Nutrition: see the information.
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!