After working for many cool clients my body was screaming for some buckets of alcohol :| uh I mean.. some good quality wine lol ..yeah you know.. cause I'm such a classy lady ;D
I absolutely LOVE the earthy sweet taste of BIG carrots (Dutch transl. Winter peen wortelen). My mom used to serve them super soft boiled in a super flavourful clear chickenbroth. I thought let’s see if I can turn them into noodles using my spirooli and well… as you can see.. it sure did the job.
*The recipe of this dish is insanely easy. Things will go much easier when you have a Spiral Slicer (spirooli) but a julien slicer will do the magic too.
1 big thick carrot (Dutch transl. Winter peen wortel)
350 grams of finely chopped kale
1 glove of garlic
1/5 spoon of organic garlic powder
1/5 spoon of organic paprika powder
2 spoons of finely grated ginger
1 spoon of Soy sauce
3 spoons of Sesame oil
2 spoons of water
1 red pepper (add it to your taste)
Some chopped cilantro (Dutch transl. Koriander) to your taste and you can add some roasted crushed cashew nuts on top if you like that!
Use a big round frying pan (Asian Wok pan). Add in 1 spoon of sesameoil and all the kale. Make sure everything is cooked evenly by mixing it up. After 30 seconds add in the 2 spoons of water, organic paprika and garlic powder with a little pinch of salt. Mix mix mix and after 2 minutes the kale is done! Now set it aside and use the same pan on max. heat and add in the rest of the sesame oil. Add in the finely chopped garlic and after 20 seconds the carrot noodles and stirfry the like normal noodles J After 2 minutes you can add the soysauce and the chopped red pepper (I leave the seeds in cause I like it damn hot). When you see that the carrot noodles are getting softer means it’s almost ready to serve. Now add in the kale and all the rest of the spices and give it all a big twirl and you’re almost done. Serve it on a big plate and drizzle a little bit of extra sesame oil and cilantro on top. Hope you like this recipe!