Carrot Noodles Recipes

Steps:

• Use a vegetable peeler to shave carrots into fettucine-like strands.
• Heat butter in a large skillet over medium-high heat; when foam subsides, add onion and ham. Cook and stir for 3 minutes.
• Add carrot strands, garlic, and wine to the skillet with the onion mixture. Reduce heat to low and cover. Cook, stirring occasionally, about 10 minutes.
• Add cream and peas to the skillet. Bring the mixture to a boil. Reduce heat, cover, and simmer 5 minutes more. Stir in mustard, salt, and pepper.

Steps:

• Combine carrot noodles with all the other ingredients.
• Microwave 6 to 8 minutes, halfway through, stir and toss.

Steps:

• Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
• Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
• Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.