Szechuan Spiced Carrot Fettuccine is such a perfect light meal, be it for lunch or dinner. This is the most beautiful, mouthwatering, spicy, flavorful, vegan and gluten free fettuccine. And it packs so much flavor. The carrots are slightly crunchy and they are best when paired nicely with this spicy sauce. It has Szechuan sauce, veggies, zesty tahini garlic paste, hot sauce for some spicy goodness and some tomato ketchup for tang and sweetness.
How about if we start this week on a healthy and delicious note?
Sounds intriguing? Isn’t it?
Something you will love: So ladies and gentlemen, let me present the most beautiful, mouthwatering, spicy, flavorful, vegan and gluten free fettuccine — Szechuan Spiced Carrot Fettuccine!!!
Fun and YUM: Carrot fettuccine with spicy szechuan sauce and some more awesome flavors. Wow! Making this is so much fun. I am so much into this carrot fettuccine.
A confession: I still don’t have a spiralizer, spiral slicer or a julienne peeler. I know that sounds odd, but I seriously don’t have it yet. I believe that a spiralizer is best invention ever! Imagine, it makes really good noodles out of veggies. Ah-mazing.
But I have a rescue: Even though I believe that this is the best thing, I never bothered to buy one. It’s because the spiralizer is so big and I certainly don’t want to flood my kitchen which is already flooded with so many big and bulky kitchen gadgets! 😉 Many times I thought to buy it, but couldn’t get the courage. And whenever I want to make some veg noodles I use my regular peeler. I just can’t stop peeling with my peeler! 😉
Your help needed: Sometimes I do feel if I use spiralizer the things would be fast and efficient. So a question to all of you. Do you really find spiralizer useful? Does it really save much time and effort? Should I go buy one? Please I would love to know your views. Or if you know of any other such fast and efficient kitchen tool for such purposes, then please let me know about it.
Fresh and delish: The carrot fettuccine is crisp and fresh. And the addition of szechuan sauce makes your noodles shine. This recipe is so simple and requires less cooking.
Sunny and bright: Last week when the weather was bright and full-of-light, I made this Szechuan Spiced Carrot Fettuccine to support the gift of nature! 🙂
Szechuan Spiced Carrot Fettuccine is such a perfect light meal, be it for lunch or dinner. And it packs so much flavor. The carrots are slightly crunchy and they are best when paired nicely with this spicy sauce. It has szechuan sauce, veggies, zesty tahini garlic paste, hot sauce and some tomato ketchup for tang and sweetness. Or I should say, it’s the perfect balance of savory and sweet flavors. It’s a great way to ease into lighter, summery feeling meals.
Final touch up: At the end, top with some fettuccine, some spring onions, and some sesame seeds, and be amazed. It’s so simple to make. It’s only 12-15 mins beginning to end if carrot fettuccine is ready. It’s so full of deliciousness, very healthy because of veggies. Absolutely worthy to be in your belly.
Game on: You can play with vegetables in sauce according to your own liking. You can add any vegetables you like. Just anything.
This is heartier and I LOVE the pretty orange color. Do I sound super excited here? Can’t help it! This Carrot Fettuccine is that good.
Good news: Here’s a good news for those people who don’t have any spiralizer. This fettuccine is made with a regular peeler. So you don’t need a spiralizer. Oy you can simply make it by slicing it into really thin skinny strips.
A little trick for perfect texture: OK. So let me explain about this fettuccine. There is only trick about this recipe. You need to toss your noodles in hot veggie sauce. But you have to be careful not to overdo that. If you keep them in hot sauce for long, the chances are that they get soggy. What we want them to be is slightly crunchy with just the perfect texture to hold their shape. That’s all to it.
- Garlic clove, chopped - 2
- Ginger, chopped - 1 tsp
- Tahini paste - 1 tsp
- Soya sauce - 2 tsp
- Salt - 1 tsp
- Ground pepper - ½ tsp
- Olive oil - 1½ tbsp
- Julienned bell pepper, yellow - ¼ cup
- Julienned bell pepper, orange - ¼ cup
- Spring onions, sliced diagonally - ½ cup
- Schezwan sauce - 100 g
- Salt to taste
- Ground Pepper - ½ tsp
- Hot sauce - 1 tsp
- Tomato ketchup - 1½ tbsp
- Carrots, peeled - 8-10
- Ice cold water
- Spring onions and sesame seeds for garnish
- Peel carrot into ribbons. Soak in ice cold water for 15 minutes. Drain and set aside.
- In a mortar pastel, add ginger, garlic, tahini paste, soya sauce salt, pepper and grind well.
- Pour oil in a large pan, and heat on medium low.
- Heat oil in a pan. Add julienned bell peppers (yellow + ornage). Add spring onions and saute for 1 minute.
- Add tahini garlic paste, szechuan sauce. Mix well and cook for another minute.
- Add salt, pepper, hot sauce, and mix well. Cook for 1 minute. Add tomato ketchup and cook 2 minutes.
- Turn off heat. Add carrot ribbons and toss well.
- Pour into a serving dish, top with fresh carrot ribbons, spring onions and sprinkle with sesame seeds.
- Serve immediately, and enjoy!
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Direct Video link: https://www.youtube.com/embed/OKB_S0M1Pgo