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Carrot Noodles – Recipe with Pictures

This is an extremely simple and low calorie technique. You can double this recipe or mix it with other veggies. It is great for those looking for a gluten-free, low calorie, or whole food alternative to regular pasta. This dish can literally be made with one ingredient or you can spice it up by adding a little butter or oil and seasonings.

If you like this recipe and want more, please check out the Body By Eats Cookbook collection.

Let’s get to it.

1. Grab a bag of carrots, a peeler, and a bowl.

2. Wash and pre-peel the carrots to remove the first rough layer.

3. Press the peeler down on the carrot with force. You do not want to peel it loosely. Technically, you can make this as thick or thin as you want, but you can see my grade of thickness in the photos below.

4. Completely peel each carrot and collect them in a bowl. There will be extras that you will not be able to peel. I save the scraps for snacks, dips, or other recipes.

5. I use 185 g of carrots which equals approximately 70 calories for the “noodles.”

6. Place the carrots into a pan of boiling water. Let boil for 3-4 minutes. It doesn’t take long for the carrots to cook. I actually like mine a little on the tougher side so I stick to the 3 minute mark.

7. At this point you can strain the noodles and add them to something else (a vegetable medley or pasta) or you can eat them on their own.

8. If you want to eat them on their own or as a side—after draining, put them back in the pan, add 1 tbsp of light butter or 1/2 tbsp of oil, a heavy sprinkle of salt, a light sprinkle of pepper, and dash of granulated garlic. Heat them slightly, mix together, and serve.

Whole Recipe Plain – 70 Calories
Whole Recipe with Butter/Oil – 110 Calories

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