Asian Inspired Carrot Noodles With Chanterelles

AUGUST 31, 2021

Hey Asia Lovers, These Carrot-Noodles Are Going To Be Your New Bestie, I Promise 

This delicious veggie loaded carrot dish is simply perfect for the late summer season. Thanks to the carrot noodle base it is "grain-free" and super light. The hearty asian-spiced miso-marinade adds depth to the meal, while the roasted sesame seeds and spring onion add a perfect crunch and a beautiful finish. The recipe is dairy- & grain-free, vegan and free from any source of refined sugar. Plus, the spice level depends on your personal choice. If you don't like spicy food, just omit the chili flake garnish. 

If you want to make the dish a "balanced whole meal" instead of a delicious side dish, I recommend to marinate and roast a few cubes of tofu or tempeh. In this way, you add a filling protein source to the meal. 

So let's dive into the best Veggie Asian noodles you ever had! Read on..

Share Your Veggie Asian-Noodle Love 

I hope you enjoy this deliciously healthy asian-inspired carrot-noodle dish as much as I do - not only in September but hopefully all year around. To do so, just swap your seasonal chanterelle mushrooms for another umami-loaded alternative such as king oyster mushrooms or similar.

As always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or FacebookBesides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

xx, Karo

Asian-inspired carrot noodles with chanterelles and spicy miso-marinade
This delicious asian-inspired dish is the recipe of the month of September. Topped with seasonal chanterelle mushrooms, this Asian carrot-noodle creation is a true highlight for the late summer season. The recipe is dairy- & grain-free, vegan and free from any source of refined sugar.
    • -  
      8 large carrots (the larger, the easier to make carrot spaghetti)
    • -  
      Dash of salt
    • -  
      5g rice vinegar
    • -  
      5g sesame oil
    • -  
      15g light brown Miso
    • -  
      30g water
    • -  
      1 small clove of garlic (minced)
    • -  
      1/2 Tsp Ginger (ground powder or fresh)
    • -  
      15g Hazelnut Butter (Nussmus)
    • -  
      15g Datepaste (sub with maple syrup)
    • -  
      6g Soy sauce
    • TOPPINGS :
    • -  
      5-6 chanterelle mushrooms per person
    • -  
      Coconut oil to fry + 2 Tbsp Soy sauce
    • -  
      Roasted sesame seeds
    • -  
      1 spring onion
    • -  
      Optional: edible flower
    • -  
      Optional: Chili flakes (if you like it spicy)
  1. Wash the carrots and make spaghetti out of them with you veggie cutter / spiral cutter.
  2. Heat a pot with water and blanch the carrots for 10-15min until soft.
  3. Meanwhile prep the asian-marinade and wash your chanterelle mushrooms.
  4. Fry the mushrooms with a tiny bit of coconut oil and soy sauce (this adds great additional flavor) in a frying pan.
  5. Then, either toss the carrots and the marinade over the mushrooms in the pan and continue to roast everything for another 1-2min OR, if you don't want to fry the carrots, mix the marinade and carrot spaghetti in a separate bowl.
  6. Decorate the mix with spring onion, roasted sesame seeds and optional flowers and serve.

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