1400 700 vegan asiannoodle hero 1

Whole Roasted Carrots

with Ginger Lime Udon and Bok Choy

dinner

Dinner Beans/Legumes Root Vegetables Leafy Greens Gluten-Free High-Protein Nut-Free Spring Recipes Quick and Easy Seasonal Menu Winter Recipes Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
620
FAT
23g
CARBOHYDRATES
86g
PROTEIN
19g

MAIN INGREDIENTS

  1. 12 oz rainbow carrots
  2. 1 tbsp agave
  3. 6 oz baby bok choy
  4. Fresh ginger
  5. 2 bird’s eye chiles
  6. 1 lime
  7. 6 oz udon noodles
  8. 2 tsp tamari
  9. 1 tsp cornstarch
  10. 2 tbsp sesame oil
  11. ½ cup edamame
  12. 2 tsp black sesame seeds
  13. 2 tsp vegetable oil*
  14. Salt*
  15. *Not included
Allergens: soy, wheat

TOOLS

  • Large nonstick skillet
  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Roast the carrots

Preheat oven to 425°F. Place a large pot of salted water on to boil for the udon. Scrub the carrots, dry, and transfer to a baking sheet. Toss with just 1 tsp agave, 1 tsp vegetable oil, and a pinch of salt. Roast the carrots until tender and browned on the bottom, about 25 to 28 minutes.

2
Prepare the produce

Trim the baby bok choy and roughly chop. Peel and mince the ginger. Chop the bird’s eye chiles. Halve the lime.

3
Cook the udon

Once the water is boiling, add the udon noodles and stir. Cook until just al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process. Toss the noodles with 1 tsp vegetable oil to prevent them from sticking.

4
Mix the lime sauce

In a medium bowl, combine the remaining agave, juice from the lime, tamari, and cornstarch. Whisk the lime sauce to combine.

5
Sauté the bok choy

Place a large nonstick skillet over medium heat with just 1 tbsp sesame oil. Once hot, add the minced ginger and chopped bird’s eye chiles. Reduce heat to medium-low, and cook until ginger is slightly softened but not browned, about 2 to 3 minutes. Add the bok choy and increase heat to medium-high. Cook until bright green and just tender, about 1 minute.

6
Serve

Add the udon noodles, lime sauce, edamame, and a pinch of salt to the skillet. Toss with the bok choy and cook until the udon is heated through and well coated with the lime sauce, about 2 to 4 minutes. Divide the ginger lime udon between large plates. Top with whole roasted carrots and sprinkle with black sesame seeds. Drizzle with the remaining sesame oil.