• Becky Berberich

Chilled Massaman and Turmeric Carrot Noodles


In these hot and humid summer days, there's nothing better than a cold noodle salad. Well, maybe air conditioning. Air conditioning might be better. But you can't eat that. So strike one air conditioning, win for cold noodles salads.

I recently decided I needed to use my spiralizer more because... I decided. I don't really have a good reason other than I feel better about purchasing all my kitchen gadgets if I use them regularly. You know, waste not want not. And honestly, it's probably a good thing to get me out of my eating ruts, which I can get in hard core (check out my instagram to see all the avocado toasts).

This past week I was at an (I'm so so sorry to all the ladies who presented their hard work) INSANELY BORING fraction training. Admittedly it was insanely boring to me because I teach high school level math so spending literally two hours talking about how to break different shapes up into equal pieces made me want to die inside. Needless to say, I spent most of my time on pinterest and training for a Harry Potter quiz night I was playing with my friends at (we came in 4th out of 18... I don't want to talk about it).

On my last day back from this training I stopped at one of my all time favorite places: H-mart, a Korean grocery store that has all sorts of produce not available in your typical grocery store and dry goods from all around the world.

I picked up some curry pastes, odd potatoes, and carrots the size of my head.


I want to emphasize how huge that carrot is... it's like the size of a nalgene water bottle.

For this recipe I figured I would make a coconut base that I could steam/boil the carrot and sweet potato noodles in and then remove them from the hot liquid, cool separately and recombine. This worked fairly well but I did make one small error that I have fixed in the recipe below.

Ingredients:

For the sauce and toppings:

- 1 can reduced fat coconut milk

- 2 tsp turmeric

- 1 Tbs Massaman curry paste

- 1/2 inch garlic

- 1 tsp minced garlic

- (optional) 1/2 cup vegetable broth

- Scallions

- Cilantro


For the noodles:

- Large as you can find carrot(s). Mine was the equivalent of 4 normal sized carrots

- 1 small to medium sweet potato (I ended up using 2/3 of the one shown in the picture above)

- Shallots

Instructions:

Step 1- put coconut milk, turmeric, Massaman paste and vegetable stock if using into a blender and blend till incorporated.

Step 2- Put coconut milk mixture into pan, add minced garlic, grate in 1/2 inch of ginger and heat until simmering. Meanwhile, spiralize carrots and sweet potatoes into noodles.


Step 3- Thin slice shallots and add to simmering coconut broth. These will just simmer away happily and get sweet and yummy. If you don't have shallots, white or yellow onions will work just fine.

Step 4- IMPORTANT! Add carrots first. Let happily simmer away for 5 minutes or so. Then add sweet potato noodles. The sweet potato noodles cook much faster and are much more likely to turn to mush. You're welcome to not add them at all if you don't want and do carrots solo. The sweet potato noodles only need to be in for 4-5 minutes.

Step 5- Remove carrot and sweet potato noodles and put in bowl separate from broth. Allow both to cool to room temp or put both in the fridge separately. When they're both cooled, mix together. If left in the broth, the noodles will continue to cook and will get mushy, which is not what we want.


When done feel free to garnish with coconut flakes, or peanuts, or whatever tickles your fancy.


Voila! Final product. I have been snaking on this as 'in between meal meals' for two days and it holds up well in the fridge.

Nutritional Information: Servings 3, Serving size about 1 1/2 cups. Calories 224, Fat 8.4 g, Fiber 7.2 g, Protein 4.9 g, Carbohydrates 34.2 g


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