I’ve been so sick this whole last week, which is extremely unfair and puzzling because I take supplements and am therefore supposed to be invincible. Day one it was cold, day two was flu, day three there was a matinee performance of flu followed by an evening engagement of cold, and so on. I do respect an indecisive bug though: in this economy, even our viruses have to be cutely relatable.
On Sunday I started to cautiously feel better and so made myself these fried carrot noodles, which are a variation on something I’ve made a zillion times for myself and my dear friend Charlotte, hence why I’ve given them the also-cute alternative title of “friend carrot noodles” which you are entirely within your rights to ignore completely. I just like putting these little easter eggs in my blog sometimes (an easter egg is a term for a very subtle unexplained reference or joke that only a few people will notice, for example, me yelling “hey Charlotte remember those noodles I made you!”) (Just to be clear, that was a joke and would be a terrible example of an easter egg.) (Not to be confused with, since we’re talking about tropes now, a Noodle Incident, which is an event from the past referred to obliquely and repeatedly but never elaborated upon, so the audience can only but guess at the scale of its magnitude. This is an incidence of noodles, but not a Noodle Incident. I know, I’m also glad we cleared that up.)
This recipe was improvised at Charlotte’s house from a few ingredients and her teeny-tiny kitchen, and we both liked it so much that I ended up repeating it numerously for us during successive times together. We quickly assessed that the real star of the piece was the fried carrot — you wouldn’t think a carrot could elicit much enthusiasm, but like most things, they really come alive after some vigorous heat and oil are applied. Sweet, toasty, nutty, rich, delicious, they are just so good. All it takes is some very hot oil and some patience, letting them really sizzle and brown and shrink down without too much stirring. The sauce was also just made from what I could find in Charlotte’s cupboard, but it has a marvellously galvanising effect on the noodles — salty, aromatic, rich.
Fried Carrot Noodles, or, Friend Carrot Noodles
A recipe by myself
- 2 carrots
- 90g noodles of your choice (preferably udon, though I used soba here)
- 3 tablespoons olive oil (not extra virgin)
- 1 tablespoon sesame oil
- 1 teaspoon cider vinegar
- 1 tablespoon soy sauce
- 3 tablespoons almond butter
- 1 teaspoon maple syrup, sugar, or similar sweetener
- 2 teaspoons Chinese Five-Spice powder
- 2 teaspoons crushed garlic or two garlic cloves, finely chopped
- good pinch of ground pepper
- 3 tablespoons sliced almonds, or similar
- optional: whatever other vegetables/etc you want to add to this, like, go for it
Get your noodles started first by cooking them according to the packet instructions. To make this bit quicker I boil the jug first and then pour that into the pan that I’m going to cook the noodles in rather than heating the water up on the stove. Drain the noodles and set aside.
Wash the carrots, but don’t peel them. Slice lengthwise into sticks of about 1/2 – 1cm wide, not that you need to worry about uniformity, I just gave that measurement because that’s what recipes are supposed to do, but just like, make some carrot sticks, you know?
Heat the oil in a good-sized frying pan at the highest setting and tumble in the carrot sticks. Let them fry for a good 5-10 minutes, without stirring too often, till they’re really browned and crisp and fried.
Meanwhile, stir together the sesame oil, vinegar, almond butter, sweetener, garlic, and pepper together in a small bowl. Taste to see if you think it needs more of anything, more spice, more garlic, more oil? Probably.
Once the carrots are looking really good and done, tip in the almonds and stir them around so they briefly toast in the pan’s heat, then tip in your drained noodles and 3/4 of the sauce. Stir to combine thoroughly, then remove from the heat and transfer everything to your plate. Drizzle over the remaining sauce.
The carrots aside, this is a recipe that is extremely amenable to variations based on what you like and have to hand respectively. Firstly, the base — I much prefer udon or other similarly thick wheat noodles — in which case just cover them with boiling water to soften them, drain and add to the pan towards the end — but when I made it on Sunday I could only find soba noodles and they were still very good. Secondly, you can add any number of other vegetables to this, just remove the carrots to the side as you fry each vegetable individually and add them back in with the noodles at the end. Broccoli is really good, if you let it sit long enough to get properly browned and scorched, same with cauliflower, and don’t be afraid to add more oil to the pan, also chopped spring onions, green beans, and capsicum would be great. I often would stir through a couple of handfuls of baby spinach leaves right at the end too. As for the sauce, you could add chilli, or different spices (I am addicted to Chinese Five-Spice though, it makes everything taste amazing) and if you can get hold of that bottled sesame dressing — you know the one — then that is a particularly fantastic addition. And of course, you can use whatever nuts or seeds you want. Finally, I almost always include a block of tofu, cubed, dusted with seasoned cornflour, and fried till crisp — I just didn’t have any on me this time.
I honestly think that fried and roasted carrots are going to have a moment soon, kind of like how we all started frantically eating cauliflower a couple of years ago. I’ve never been particularly drawn to the carrot on its own — all that crunching and orange coldness tastes like hard work and penance — but when you apply massive heat and lots of oil they suddenly taste beyond incredible. Also, if the carrot does have a moment, let the record state that I called it.
Speaking of carrots, Tenderly, the vegan magazine that I’m contributing to, is launching tomorrow! Or maybe it’s like two days away, I can’t really tell with the time difference between here and the USA. Either way, I’m very excited and you can read and follow Tenderly here.
title from: Thank U by Alanis Morrisette, I love the tremulous little piano notes at the start and the unapologetic largeness of the chorus and the classically cerebrally therapeutic nature of the lyrics (“how bout no longer being masochistic, how bout remembering your divinity.”)
A Night We’ll Never Forget from Carrie the musical, that’s to say, a Broadway musical literally based on Stephen King’s horror Carrie. Whatever you think you can make up, Broadway can top. First staged in 1988, this show is a notorious flop but also has had some of the most illustrious names involved with it: Annie Golden, Laurie Beechman, Marin Mazzie, Betty Buckley (who was actually the teacher Miss Collins in the original film), Darlene Love, Gene Anthony Ray, Liz Callaway, Alice Ripley, Debbie Allen, Sutton Foster, and even Barbara Cook! This song was written for the 2012 off-Broadway revival and while it’s very much a musical theatre number, with plenty of exposition, it has this incredible sense of anticipation and 70s menace right from that dark opening piano chord that I adore.
30 Century Man, Scott Walker, I just love this song so much, those guitars and that voice have the warmth of a gas heater on a rainy day.
Torched and Wrecked, by Third Coast Percussion, it’s just a whole ass-ton of, I don’t actually know what those instruments are, I want to say glockenspiels but there’s probably more to it than that, anyway this is unsettling and ethereal simultaneously, it sounds like a thousand butterflies all holding knives, coming towards you in a beautiful swarm, the sun bouncing off their blades, it sounds like nervous rocks in a shallow pool of water. I also recommend Niagara by this same group, it’s got similar vibes but it’s more swirly and momentous and somehow kind of 80s? Like the sort of music a butterfly would use for a movie training montage?
PS: if you wish to support all the writing that I do — not just for you here but also my other projects that I’m working on — then you can do so by joining my Patreon, where for a literal dollar a month you can access content written just for you on top of all of this.
5 thoughts on “how bout them transparent dangling carrots”
I’ve never thought of using carrots like that, I can just imagine how sweet and crunchy and perfect they’d be!