Carrot Noodles in Spicy Chimichurri Sauce

It’s a crazy feeling to have completed a piece of work – one on which so many hours and effort have been spent – and to see it as work that is real, not just a fragment of a dream.

It’s a beautiful sensation to know that the time and determination put into a project finally sees it manifest into something of value and worth. It’s also slightly terrifying to have your work out there in the world, as you wait to see people’s reactions to it

In the last week since I’ve launched the Simple Healthy Breads & Treats e-cookbook, I’ve felt myself pass through an entire range of emotions – from being ecstatic and anxious to being grateful.

I was reminded throughout the entire week that even though the e-cookbook is finally finished (and those who have gotten their copy tell me they love it – thank you so much guys!!), it doesn’t mean I’m done doing what I know I’ve always wanted to do – to make a positive difference in the life of those who read what I write.

Subscribe

Get delicious GLUTEN-FREE recipes each week!

Name Email Address

You consent to receiving our emails. Please read our Privacy Policy.

I was reminded of the reason why I first started this food blog and why I started writing in the first place.

I began writing because writing was a passion that took me by my breath; one that invaded my sleep and woke me from my dreams. It was a passion that didn’t suffice as a hobby, or something solely to be done on the side.

And that is why I started writing Dish by Dish – writing demanded my attention, my time and my energy. It needed a space on which to flow and take form. It required me to think and feel and then put my thoughts and emotions into words – words that hopefully will somehow impact those who read them.

I realised sometime shortly after my mum’s unexpected heart attack last Christmas, that there are so many people out there who don’t realise that their diets can cause them years of good health or their lives.

I knew I needed to spread the word about the fact that what we eat can either make us feel better or damage our bodies.

And that’s why I’m determined to keep on writing, even after the e-cookbook. (Have you gotten your copy yet? If not, get your copy today!).

I believe health is ours to choose and yours for the making. So friends, I hope, for your sake and mine, that you’ll choose to live a long and healthy life, starting with eating well.

Today I’m sharing another grain-free recipe, but this time for a main dish that will take you less than 20 minutes from start to finish.

It’s a recipe that I came up with one Saturday afternoon, born out of craving to eat noodles with some kind of spicy sauce. And the spicy sauce I’m using is a version of chimichurri, the sauce that is used widely here in Argentina and Latin America.

I didn’t want to use typical wheat pasta or rice noodles, I wanted to use vegetables julienned into noodles, and because I also wanted color in them, I choose to use carrots instead.

You probably already know of my love for this amazing julienne peeler, one that I’ve used over and over again on this blog (and in particular, for these peanut sesame zucchini noodles – the most popular recipe on the blog this past month). This julienne peeler is small and compact and so easy to use, and it’s probably one of my best kitchen investments, ever (I highly recommend getting it!).

For today’s recipe, this is what you’ll have to do.

Start by processing the parsley, basil, spring onions, garlic, vinegar, vegetable oil, red chilli pepper flakes and salt in a blender, until you get a thick paste, and then add salt according to taste. With the chimichurri done,  bring a large pot of water to boil, and as the water boils, shred the peeled carrots into noodles using the julienne peeler. When the water starts to boil, blanch the carrot noodles in the boiling water until they are cooked and soft (1 to 2 minutes).

Now, divide the cooked carrot noodles evenly in two bowls, and pour the chimichurri sauce over the noodles, mixing well. Garnish with a sprig of parlsey and a shake of red chilli pepper flakes. Enjoy!

Carrot Noodles in Spicy Chimichurri Sauce

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: felicia | Dish by Dish
• Total Time: 17 mins
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Vibrant orange carrot noodles mixed with a deliciously spicy chimichurri sauce. A fast and healthy meal in under 20 minutes!

---

Ingredients

Units USM Scale 1x2x3x

• 5 medium-sized carrots
• 1 cup fresh parsley
• 1/2 cup fresh basil leaves
• 1/4 cup chopped fresh spring onions
• 3 large garlic cloves, roughly chopped
• 1/4 cup white vinegar
• 2/3 cup neutral vegetable oil
• 4 tablespoons of crushed red chilli pepper flakes (reduce the amount if you prefer it less spicy)
• Salt to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place the fresh parsley, basil, spring onions, garlic, vinegar, oil, and crushed red chilli pepper flakes in the bowl of a food processor or a blender and process until you get a thick paste.
2. Add salt to taste.
3. Bring a large pot of water to boil.
4. Peel carrots and shred carrots into noodles with a julienne peeler or spiralizer.
5. Blanch carrot noodles in boiling water for 1-2 minutes until soft and cooked.
6. Mix carrot noodles with the spicy chimichurri sauce, divide equally into two bowls, and garnish with a sprig of parsley and a bit more of crushed red chilli pepper flakes.

Notes

P.S. If you haven’t yet, please pick up a copy of the Simple Healthy Breads & Treats e-cookbook! Your support makes the blog possible!

• Prep Time: 15 mins
• Cook Time: 2 mins
• Category: Main Dish
• Cuisine: Grain-free

Recipe Card powered by