If it’s possible to be addicted to noodles, than I nominate myself to be President of Noodleaholics Anonymous. Lately I’ve been noodlizing (yep, made that word up myself) every vegetable I can get my happy little paws on. And carrot noodles have been a fast favorite.  Add a peanut sauce, some fresh lime juice, maybe a little heat with red pepper flakes or Siracha and you have a noodleaholics crack.  No shame in my game, because these kind of noodles are pumped full of vitamins, anti-oxidants and other goodness that punch cancer and heart disease in the face.  100% HEALTHY NOODLES MY FRIENDS!  So have at them.  xx- Sarah {more after the jump}




5 medium/large carrots

3 green onions (plus another to garnish if you’d like)

2 garlic cloves, pressed

1 tablespoon sesame oil

1 tablespoon minced ginger

3 tablespoons unsalted peanut butter

1 tablespoon of Ponzu

1/2-1 tablespoon maple syrup (to taste)

4 tablespoons of water

sea salt

creaked black pepper

red pepper flakes or siracha (optional)

black sesame seeds (optional)



– Using a julienne peeler (the greatest tool known to mankind) peel your carrots into noodles and set aside.

– In a small mixing bowl combine peanut butter, Ponzu, maple syrup, 1/2 of minced garlic and a pinch of salt.  Add water, one tablespoon at a time, to thin the sauce (I used 4 tablespoons).  Add more salt to taste, adjust maple syrup amount to your taste preference as well.  Set aside.

– Saute remaining garlic and ginger in sesame oil over medium-low heat for two minutes.

– Add green onion and sauté until slightly softened, stirring often to make sure the garlic and ginger don’t burn.

– Add carrots and cook, stirring the entire time, until softened to your preference (I like mine a little crunchy, only slightly softened)

– Add peanut sauce. This recipe makes more than enough peanut sauce for my preference, but you know, different strokes for different folks, so add as much as you like and thoroughly combine.  Garnish with thinly slices green onions and black sesame seeds.  Add a squeeze of lime if you’d like, or some red pepper or siracha.  Whatever makes your mouth happiest. Serve hot and enjoy!

Post a Comment

  • (will not be published)

Reader Comments

  1. Clara|

    Hi, this recipe looks delicious, I'm going to try it tomorrow night, I was just wondering how many serves is this for? Thank you.

      • Mike Persin|

        Me too!
        This does look delicious but a recipe analyzer I use counts just over 3,000 calories for the whole recipe. I was wondering how many servings this produces.

        • Deb Cazavilan|

          I am responding to the comment about this topping out at just under 3000 calories.
          That seems impossible.
          In my estimation, this entire recipes would be more likely to total about 600-700 calories. Not sure where Mike Persin is coming up with those calories, but i’d sure like to see them itemized. Carrots are about 20 calories each, and the fats used should be not more than about 100 calories per TBS. So that would be about 500.
          The additional ingredients don’t seem to add up to much more than another incidental 100-200 calories, max. Please enlighten as to where you come up with 3000? This seems like a very low calorie and highly satisfying meal for two. I hope to try it tonight. Can’t wait! Thanks so much for the recipe!

  2. Lindsey|

    I recently found your awesome blog through instagram. I am totally loving everything about A House in the Hills. I really empathized with your struggle with Crohn's. I am similar in that I am finding ways through eating right to take care of myself as well. In any event, I'm a fan, and I look forward to future posts!

  3. Sara|

    I sent the link to this recipe to my husband yesterday with the subject line "Dinner?" After putting our son to bed I went out for a run and when I returned home… voila! It was so delicious – thank you!

  4. Lauren|

    Do you add the sauce to the pan or add it to the serving bowl after you remove from the carrots from the heat?

  5. Mayu|

    Hi there! Love love love noodles too! But I can't use peanut sauce, my cholesterol… grrr… so is there any other alternative option to use? Thank you! kind regards from Spain!

  6. Sabrina|

    I can't thank you enough for this recipe! I made it three days in a row and expect to turn into a carrot myself anytime soon. ;-) Seriously, it's the best!

  7. sarah yates|

    Thanks Clara! It depends on if you eat it as a main or a side, and how hungry you are! My husband and I shared it. :)

  8. VanMitch|

    I just made this – but as a raw 'noodle' salad. Yummmmmy. Thanks for the recipe & my introduction to Ponzu sauce, which may now be my new love :-)

  9. Fiona|

    This looks great! Love the vibrant colour of the carrots and the food styling. Definitely trying out this recipe (:

  10. kaity|

    I made a gorgeous carrot salad with rainbow carrots the other day, but the flavors were a flop. So glad I came across this! I think I can save my salad!

    • kaity|

      Update: OHMYGOODNESS! This came out unbelievably fantastic. The flavors from my flop salad married beautifully with these flavors, possibly even one enhanced the other and made a whole new thing. I can’t stop eating it…

  11. sharon godwin|

    PLEASE OH PLEASE make the print more visible on your site!
    the eyestrain is NOT worth it.


    My brother recommended I may like this blog. He was once entirely right.
    This post actually made my day. You cann’t consider just how a lot time I had spent for this info!