Both pretty and delicious, this recipe using rainbow carrots is also simple to make. I often pop carrots in my airfryer to use in all sorts of applications so I've included directions for both oven and airfryer.
4 tsp agave, divided
1 bunch baby bok choy
1 Tbsp Fresh ginger, minced
2 bird’s eye chiles, chopped
1 lime, juiced(3 Tbsp)
12 oz udon noodles
4 tsp tamari
2 tsp cornstarch
1 Tbsp sesame oil plus drizzle
1 cup edamame
1. Preheat oven to 425°F.
Scrub, dry and trim carrots. Toss with 2 tsp agave, 2 tsp vegetable oil, and a pinch of salt. Roast the carrots until tender and browned on the bottom, about 25 to 28 minutes (air fryer 400°F for 15 minutes, turning halfway).
2. Cook udon noodles according to package directions. Drain and rinse under cold water to stop the cooking process. Toss the noodles with 1 tsp vegetable oil to prevent them from sticking.
3. Combine the remaining agave, juice from the lime, tamari, and cornstarch. Whisk until well blended.
4. In a large nonstick skillet over medium heat add 1 Tbsp sesame oil. Once hot, saute ginger and chopped bird’s eye chiles. Reduce heat to medium-low, and cook until ginger is slightly softened but not browned, about 2 to 3 minutes. Add the bok choy and increase heat to medium-high. Cook until bright green and just tender, about 1 minute.
5. Add the udon noodles, lime sauce, edamame, and a pinch of salt to the skillet. Toss with the bok choy and cook until the udon is heated through and well coated, approximately 2 to 3 minutes.
6. Serve udon noodles topped with roasted carrots. Sprinkle with sesame seeds and drizzle with a little sesame oil.