Orange Carrots with Noodles

This pasta side dish is all about that orange juice and apple cider vinegar glaze. Shredded carrots and chopped onions get a quick sauté, then the orange juice and vinegar boil down into a tangy, slightly sweet sauce that coats the egg noodles when they’re stirred in at the end.

The vinegar is the surprise ingredient here. It sharpens the sweetness of the orange juice so the dish reads as bright and savory rather than like a dessert. Just a tablespoon makes a big difference in keeping the flavor balanced.

Shredding the carrots rather than slicing them means they cook fast and soften into the noodles instead of sitting on top as separate chunks. Everything comes together in one skillet in about 10 minutes of active time.

Pro Tips

• Cook the noodles separately and drain them before stirring into the skillet. Adding raw noodles to this small amount of liquid won’t give them enough water to cook through.
• Let the orange juice mixture boil for the full 2-3 minutes to reduce and concentrate. A watery glaze won’t cling to the noodles.
• Shred the carrots on the large holes of a box grater for pieces that soften quickly but still have some texture.

Variations

• Add a pinch of ground ginger or a teaspoon of fresh grated ginger for a warm, spicy note alongside the citrus.
• Toss in a handful of toasted sesame seeds or sliced scallions for an Asian-inspired finish.
• Swap orange juice for tangerine or blood orange juice when they’re in season for a different citrus character.