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Moroccan-Style Noodles and Carrots

Yields4 Servings

Looking for a new way to serve vegetables? This carrot dish features fragrant cumin and smoked paprika that pairs well with African cuisine.

Ingredients
 2 cups Creamette® Extra Wide Egg Noodles
 4 carrot, sliced diagonally
 1.50 tbsp olive oil, divided
 0.50 tsp cumin seeds
 0.50 tsp garlic cloves, minced
 0.25 tsp smoked paprika
 0.13 tsp crushed red pepper flakes
 0.50 tsp salt
 0.25 tsp ground black pepper
 1 tbsp white wine vinegar
 2 tbsp chopped fresh cilantro leaves
Cooking Directions
1

 Place noodles in salad bowl. Place carrots in large skillet with ½ cup water. Bring to a boil. Cover; reduce heat to medium and cook 5 to 8 minutes, until carrots are tender, not mushy. Drain water and remove carrots; add to noodles in salad bowl. Heat 1 teaspoon olive oil in skillet. Add cumin and garlic and cook over low heat 1 minute or until aromatic. Don’t let garlic burn. 

2

 Spoon garlic and cumin into small bowl. Add paprika, red pepper flakes, salt, pepper, remaining 1 tablespoon oil and vinegar. Stir well. Pour over noodles and carrots. Toss gently but well.

3

Sprinkle on cilantro.
 

Nutrition Facts

Servings 0