I made these delicious noodles yesterday and they went down a treat. So much so, that I made them again this evening. And now I am writing about them.
What I love most about this recipe is that it uses the whole vegetable – carrots (root) and carrot tops (leaves and stalks!). Yes, carrot greens ARE EDIBLE and do not belong in the bin. And they are actually very delicious. They can be turned into pesto, used in making veggie stock or in stir fries. That’s all I know so far, but if you have some other ideas, feel free to share in the comments section. Would love to hear what other things we can cook up.
Because I found a gorgeous bunch of carrots at the markets, with greens still attached and all, I created this beautiful and simple recipe to show you how easy and delicious it is to use the whole vegetable.
Carrot and ginger soba noodles with sesame and maple glazed tofu
- 1 red onion, finely sliced
- 2cm piece of ginger, finely chopped
- 3 whole carrots, finely julienned
- the leaves of half a carrot bunch (about 2 full handfuls), roughly chopped
- the stalks of half a carrot bunch (about 1 handful), finely chopped
- 2 TBSP coconut oil
- 1 TBSP sesame oil
- 2 TBSP tamari
- 1 tsp maple syrup
- 2 serves of soba noodles, cooked per packet instructions
- 6 TBSP toasted sesame seeds
- 1/4 cup toasted peanuts
Sesame and maple glased tofu
- 1 block of firm tofu, cubed (about 200g)
- 1 tsp coconut oil
- 1 tsp sesame oil
- 1 TBSP tamari
- 1 tsp maple syrup
- 4 TBSP sesame seeds
- Cook the soba noodles per packed instructions.
- Once boiled, drain and rinse in lukewarm water.
- While soba is cooking, add 2 TBSP coconut oil to a hot wok (or large pan) on medium high heat and add onion and ginger. Fry and stir often. Cook for 1 minute.
- Add the carrot stalks and cook for 40-50 seconds, stirring.
- Add carrots and carrot leaves and cook for 1 minute, or one and a half, stirring.
- Add 1 TBSP sesame oil, 2 TBSP tamari and 1 tsp maple and continue to cook, stirring, for another minute.
- Arrange the noodles on a serving platter and scoop the veggies on top.
- Add 1 tsp coconut oil, 1 tsp sesame to the wok and return to heat. Add the tofu to the wok and cook, stirring, for 30 seconds.
- Add 1 TBSP tamari, 1 tsp maple and 4 TBSP sesame seeds to the tofu and continue to cook for 1 minute, stirring.
- Scoop the tofu on top of the veggies and noodles, top with peanuts and rest of sesame seeds and serve warm.