Roasted Carrot Noodles with Thai Curry Sauce

Plan for: 20 minutes
Yield: 2 servings

Sharing is caring!

Ingredients:

1 tbsp coconut oil
3 large carrots, spiraled
½ cup sugar snap peas, thinly sliced
¼ cup chopped red cabbage (around ¼ of a head)
1/3 cup Hope Foods Thai Coconut Curry Hummus
½ tsp tamari
Sriracha
1-2 tbsp water
¼ cup chopped cashews
1-2 scallions, thinly sliced
handful mixed greens

Directions:

  1. Heat coconut oil over medium heat in a skillet. Add carrot noodles and season with salt and pepper. Cook for approximately 8-10 minutes or until the noodles have softened and begin to brown on the ends.
  2. While the carrot noodles are cooking, in a large mixing bowl, whisk together hummus, tamari, water, and sriracha (to taste). Once the noodles are done cooking, remove from the pan and add to the bowl with the sauce and toss to coat.
  3. Portion noodles into two bowls. Sprinkle with sliced snap peas, red cabbage, and greens. Top with cashews, scallions, and more sriracha, if desired.
  4. Serve and eat!

Recipe created by: @thecuttingveg

You like this recipe? You might enjoy these as well!

Thai Curry Yogurt Marinated Chicken Skewers

Thai Curry Yogurt-Marinated Chicken Skewers

hummus-day-simple-mills

Thai Coconut Curry Veggie Board

KP_zucchini-noodles-THUMB

Kale Pesto Zucchini Noodles