Purple carrot spaghetti
After a bit of a jog on a very cold October morning, I found myself in the supermarket looking for something inspirational for lunch. And what did I find? Purple carrots! I assume, given the rather colourful packaging, that this product was aimed at children, to try and encourage them to eat vegetables and piggy-backing on the commercial wonderland of Halloween. Nonetheless, i was sucked in. Well done marketers. Cartoons and bright colours obviously work in our supermarket aisles.
I have seen a couple of recipes recently profiling the “vegetable spaghetti”, so I decided this would be the perfect opportunity for me to give it a whirl. I chose to add some rice noodles as well to mix the dish up a bit, but you could use (gluten free) spaghetti instead, or even try some other veggies to “spaghetti”.
Now I used sesame seeds and toasted sesame oil to finish this off, but you could use pine nuts or other such ingredients.
1 regular orange carrot
1 purple carrot
1 clove of garlic
1 red chilli (if you don’t like spicy food, only add ½ a chilli)
A good glug of good quality olive oil/rapeseed oil (maybe 5 tbsp)
Salt and pepper
A small sprinkling of Sesame seeds (optional)
1 tsp Toasted sesame oil (optional)
150g rice noodles (fresh, or dried, but if you use dried, make sure you have cooked them according to the packet instructions before use)
- Cut both carrots into long thin sections. I used a mandolin to get them all uniform (ish) so it was quite fast, but if you don’t have a mandolin, this could be quite a lengthy process, but a good excuse to practice your knife skills!
- Thinly slice the chilli and crush the garlic.
- Heat the oil in a frying pan and add the chilli and garlic and fry for about a minute, make sure the garlic doesn’t burn
- Add the carrot spaghetti and toss to coat in the oil and fry until the carrot has softened. This will take maybe about 4-5 minutes.
- Add the rice noodles and toss to mix in with the carrot, chilli and garlic.
- Remove the pan from the heat and add the toasted sesame oil.
- Serve and sprinkle with a couple of sesame seeds and fresh basil.