Noodle Obsessed: 2 Exclusive Recipes from Nourishing Noodles by Chris Anca

The summer heat has hit, which means we all need healthy meal ideas that are light and refreshing yet also satisfying. Raw noodles dishes are the perfect option! They’re quick to make, can be made with a variety of fresh ingredients and yummy sauces so you never get bored, and the best part…you wont have to turn on a hot stove.

Today we are delighted to share with you 2 exclusive recipes from Chris Anca’s new book Nourishing Noodles, which features 100 plant-based noodle dishes that are perfect for these hot days of summer. Since they are entirely vegetable-based, these recipes are a great option for those looking to minimize carbs and gluten, or simply eat fresh, healthy, and vibrant. Dust off those spiralizers, and keep reading for Chris’s Purple Carrot Noodles with Thai Coconut Sauce and a Cucumber and Sprouts Thai Noodle Salad….

Purple Carrot Noodles with Thai Coconut Sauce


This is such a beautiful recipe, made with some of my favorite ingredients. I would use coconut with anything and on everything! These simple, fresh, zesty Asian flavors are so delicious when paired with the juiciness and crunchiness of the carrot noodles. If you can find purple carrots (if in season), use them to create really unique looking noodles. If you cannot, you can definitely use regular carrots, the recipe will be just as delicious!

Serves 2 (as a light meal)


½ cup (120 ml) coconut milk
¾-inch (2 cm) piece ginger
1 medium clove garlic
1 tbsp tamari
1 tbsp cold-pressed sesame oil
Juice and zest of ½ lime
1 tsp coconut sugar
Chili flakes, to taste


2 large purple carrots, thin spirals


1 tbsp white and/or black sesame seeds, lightly toasted (page 131) or raw
1 small handful mint leaves


1. Place all sauce ingredients in a blender and process until creamy and smooth.

2. Transfer sauce to a large bowl and add the carrot noodles. Toss noodles in the sauce until thoroughly coated.

3. Top with sesame seeds and mint, and serve.

Cucumber and Sprouts Thai Noodle Salad

cucumber sprouts thai noodle salad

This recipe is one of my favorite summer recipes. I oftentimes have these noodles on their own for a light summer lunch when it’s too hot outside and I’m in need of a hydrating, light meal. The noodles are also beautiful as a side dish to dinner.

Serves 2 (as a light meal)


1 tbsp tamari
Juice and pulp of ½ lime
1 tbsp coconut nectar
½ tsp grated ginger
¼ tsp cold-pressed sesame oil
½ tsp chia seeds
1 pinch chili flakes


2 large handfuls sunflower sprouts
4 small radishes, thinly sliced
2 small handfuls finely chopped mint
1 small spring onion, thinly sliced
2 Lebanese cucumbers, thin spirals


2 large handfuls baby spinach or seasonal greens of your choice
1 tbsp white and/or black sesame seeds
2 lime wedges


1. Place all dressing ingredients in a large bowl and whisk to combine.

2. Add the sprouts, radish, mint, and onion to the dressing bowl and toss until thoroughly coated. Massage vegetables for about 1 minute to help soften them. Let sit for 5 minutes.

3. Add cucumber noodles to the bowl and toss until thoroughly coated.

4. Arrange a large handful of baby spinach or greens of choice on each plate, then top with coated noodles.

5. Sprinkle on sesame seeds and serve with lime wedges.

Be sure to head to our Facebook page this week for a chance to win your own copy of Nourishing Noodles by Chris Anca!

© 2016 text and photography by Chris Anca. First published in the United States of America in 2016 by Race Point Publishing, a member of Quarto Publishing Group USA Inc.

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