Coriander Noodles With Zucchini And Carrots Recipes

CORIANDER-GLAZED CARROTS

Coriander-Glazed Carrots image

Provided by Food Network Kitchen

Time 35m

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
1 teaspoon coriander seeds, lightly crushed
2 pounds baby carrots (preferably rainbow), tops trimmed
1/2 cup fresh orange juice
2 tablespoons fresh lime juice
3 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro

Steps:

Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro.
Photograph courtesy Anna Williams

Nutrition Facts : Calories 117, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 239 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 1 grams, Sugar 13 grams

CORIANDER NOODLES WITH ZUCCHINI AND CARROTS

Coriander Noodles with Zucchini and Carrots image

Categories Pasta Vegetable Side Vegetarian Quick & Easy Dinner Carrot Zucchini Fall Vegan Noodle Coriander Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 main-course or 6 side-dish servings

Number Of Ingredients 11

Ingredients

1 lb spaghetti
1/4 cup vegetable oil
1/2 teaspoon dried hot red pepper flakes
2 1/2 teaspoons ground coriander
1 1/2 teaspoons finely grated peeled fresh ginger
1/4 cup soy sauce
1/4 teaspoon salt
1/2 lb zucchini (1 medium), coarsely shredded
1/2 lb carrots (3 medium), coarsely shredded
6 scallions (1 bunch), thinly sliced diagonally
1 tablespoon Asian sesame oil

Steps:

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. Drain in a colander, then rinse well under cold water and transfer to a large bowl.
Heat vegetable oil with red pepper flakes in a small saucepan over moderate heat until hot, then whisk in coriander, ginger, soy sauce, and salt (sauce will sizzle). Add sauce to spaghetti along with remaining ingredients and toss until combined well. Serve at room temperature.

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