I was dubious about the whole one pot noodle trend when it first arose – until I tried it. You can really infuse some flavor into simple pasta by simmering it all together for the entire cooking time. I started with some pretty simple versions like creamy one pot gorgonzola version and this lemon and leek idea, then I pushed the boat out with pumpkin and goat cheese version. All of this got my wheels turning about the basic idea of a liquid-to-pasta ratio that lets you really get creative with flavor. I make a fantastic simple carrot and cumin soup with carrot juice and have found it to be a versatile ingredient, way more than just a health food craze, and really wanted to try it as base for a Thai-inspired noodle dish, which is beautifully rich and layered. If you have some juice left over, try it in cocktails!
When I first conceived of this dish, I imagined using Asian style noodles, like pad thai, rice or even udon, but as I experimented, I found the results to be a bit gummy, so I turned back to old fashioned spaghetti, which works beautifully. Use 100% carrot juice (not a juice smoothie or blend) I find this bottled by Bolthouse pretty readily, but you can also ask your local juice bar or a store that sells their own juices to prepare you a bottle of carrot-only juice. I shred the whole carrots with a julienne peeler, but you can also grate them lengthwise into long strips with the large holes of a box grater. You can add more curry paste to taste – some brands are spicier than others. If you like spice, add some red pepper flakes or hot sauce.
I love this as is, but you could absolutely stir in some shredded chicken to warm through, or top with some cooked shrimp or crispy fried tofu. And get creative with toppings as well – some sliced chiles, bean sprouts, microgreens. It could also be the base of a fun interactive meal – put topping options in bowls on the table, serve from the pot and let each dinner top to taste.
One Pot Carrot Coconut Curry Noodles
1 Tablespoon toasted sesame oil
½ Tablespoon olive oil
4 green onions, white and light green parts, finely chopped
2 cloves garlic
2-inch piece of ginger, peeled
2 Tablespoons Thai red curry paste
3 cups 100% carrot juice
1 cup canned coconut milk, well shaken
1 cup vegetable broth
1 Tablespoon fish sauce
1 carrot, finely shredded
¼ cup finely chopped cilantro
1 pound dried spaghetti
Chopped peanuts for garnish
- Heat the sesame and olive oils in a large high sided skillet over medium high heat. Add the chopped green onions. Put the garlic through a press, or grate it on a microplane grater, into the pot. Grate the ginger on the microplane grater. Stir and cook for a few minutes until soft and fragrant. Stir in the curry paste and cook for a further minute. Pour in the carrot juice, coconut milk, vegetable broth and fish sauce and stir. Bring to a boil, then add the shredded carrot, cilantro and spaghetti. Push the noodles into the liquid as they soften. Stir with a spatula to coat the noodles and carrots. Lower the heat to medium and simmer, stirring frequently to prevent scorching on the bottom of the pan. Switch to tongs to stir the noodles into the liquid as the sauce thickens. Cook for about 15 minutes, until the pasta is al dente and the sauce is thickened and clinging to the noodles. If needed, add more broth or water to until the noodles are cooked. Season with salt as needed.
- Serve immediately with lime wedges to squeeze over the top, sprinkled with chopped cilantro and green onions tops and chopped peanuts.