Welcome to KatieWebberNYC! I'm here to inspire you to look & feel your best through a healthy mindset and delicious & healthy recipes.


Asian Carrot Noodle Stir Fry

Asian Carrot Noodle Stir Fry

Spiralized Carrot Noodles

Carrot Noodles!

I use a manual spiralizer to create quick & easy carrot noodles.

Asian Carrot Noodle Stir-Fry (vegan & gluten free)!

Listen, I loooove noodles, but sometimes I want to lighten things up a bit. Usually zucchini noodles would be my go-to for a veggie noodle, but I’m not gonna lie, they aren’t my absolute fave because they don’t always hold their form. I want a veggie noodle that won’t get soggy and can stand up to sauce. And I found the answer! CARROT NOODLES!! I created the noodle by using a cheapo manual spiralizer. You can also buy pre-made carrot noodles (and other veggie noodles). I believe Whole Foods carries them!

I initially thought up this recipe and wanted to just experiment and see if I was on to something. But woah, it was immediately a new fave, and I’ve been eating it like every other day for lunch! All veggie, super satisfying, super healthy comfort food. I’m sooooo in!!

So, while carrot noodles would be delicious in any direction, I went my version of Asian with a ginger/garlic/tahini sauce. Don’t worry, it’s super duper easy. I also use shiitake mushrooms (which I am new at using) and holy moly those things are tasty. You could totally substitute with any other mushroom, if shiitakes aren’t available to you. Then topped with cilantro and scallions, it’s a fresh flavor bomb that takes it over the top!

It makes me so happy to create flavorful, delicious, and healthy dishes that you can feel great about eating and feeding your loved ones. I hope you love it!!

*Side note: If you wanted to make this with regular noodles, it would totally be delicious too!



  • 2 extra large carrots (or 3-4 large), spiralized into noodles 
  • 2 Cups sliced shiitake mushrooms (or your favorite mushroom
  • 1 1/2 Cups bok choy, shredded or julienned


  • 1 heaping Tbsp tahini
  • 1 Tbsp liquid aminos (soy sauce or coconut aminos works too)
  • Juice of 1/2 lime
  • 1/4 tsp sesame oil
  • 2 cloves garlic, grated 
  • 1 inch section of ginger, grated 
  • 1 tsp water


  • Cilantro
  • Scallions
  • Sesame seeds (optional)
  • Chopped peanuts (optional)


For sauce, combine all ingredients into small bowl and wisk with a fork, until combined and smooth. Set aside. 

Heat sauté pan over medium/high heat. Once hot, add a generous drizzle of olive oil. Add shiitake mushrooms and sauté until soft. Salt & pep. Add spiralized carrot noodles, salt & pep, and using tongs, toss over heat for 4-5 mins. Pour sauce over carrots & shrooms and toss to coat, cooking another minute or 2. Add another drizzle of olive oil and toss. Add bok choy and toss another minute until wilted. Remove from heat. 

Serve in a bowl and top with cilantro, scallions, sesame seeds and/or peanuts. *Makes approx 2 servings.






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