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..
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 Facebook. Besides, 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.