Vegetable noodles from zucchini and carrots
4 servings
60 minutes
Vegetable noodles made from zucchini and carrots are a light, refreshing dish of Chinese cuisine that harmoniously combines the sweet note of carrots and the tenderness of zucchini. This dish is inspired by traditional Chinese cuisine, where the freshness of ingredients plays a key role. The way the vegetables are cut gives them the texture of real noodles, while sesame seeds and aromatic spices add an Eastern sophistication. The sautéed vegetables retain their juiciness and caramelize slightly, creating a rich flavor. Vegetable noodles can be served as a standalone dish or as a side to meat and fish, and can also be complemented with soy sauce or spicy dressings. It’s an ideal choice for those seeking a healthy and tasty alternative to traditional pasta.
1
Peel the carrot and chop it using a vegetable peeler (lengthwise along the fruit).
- Carrot: 200 g
2
Cut the zucchini lengthwise like a carrot.
- Zucchini: 200 g
3
Peel the onion and slice it into half rings.
- Onion: 1 piece
4
Fry the onion in vegetable oil until translucent.
- Onion: 1 piece
- Vegetable oil: 3 tablespoons
5
Add carrots and fry until golden brown (about 10 minutes).
- Carrot: 200 g
6
Add zucchini and fry until cooked.
- Zucchini: 200 g
7
Salt the vegetables, add seasoning and sesame seeds, and mix.
- Salt: to taste
- Vegetable seasoning: 1 teaspoon
- Sesame seeds: 1 tablespoon
