Description
Discover how to make vibrant and healthy veggie noodles using a variety of fresh vegetables like butternut squash, beet, cucumber, carrot, and more. This simple guide uses a spiralizer or julienne peeler to transform these veggies into delicious, low-carb noodle alternatives, perfect for a nutritious meal or side dish.
Ingredients
Vegetables
- Butternut squash – 1 medium (long neck preferred)
- Beet – 1 large
- Cucumber – 1 large English cucumber
- Carrot – 1 large, fat carrot
- Daikon radish – 1 medium
- Summer squash – 1 large yellow squash
- Kohlrabi – 1 bulb
- Sweet potato – 1 thick sweet potato
- Zucchini – 1 large
Instructions
- Prepare butternut squash noodles: Select a butternut squash with a long neck. Chop off the fat, seedy base and save it for another use if desired. Peel the neck portion of the squash, then use a spiralizer to create noodles from the peeled flesh.
- Make beet noodles: Choose a large beet and peel off its skin. Use a spiralizer to turn the beet into noodles.
- Create cucumber noodles: Use a large English cucumber. There is no need to peel it. Use a spiralizer or julienne peeler to make cucumber noodles.
- Form carrot noodles: Find a fat carrot, scrub well or peel if dirty. Spiralize or use a julienne peeler to make carrot noodles.
- Daikon radish noodles: Peel the daikon radish if needed and use a spiralizer to create noodles.
- Prepare summer squash noodles: Take a large yellow squash and use a spiralizer or julienne peeler to make noodles. Alternatively, peel it with a vegetable peeler into thick ribbon-shaped noodles. The skin does not need to be removed.
- Make kohlrabi noodles: Remove the greens and save them for another use. Peel any rough or nubby parts off the bulb. Spiralize the peeled kohlrabi to create noodles.
- Create sweet potato noodles: Peel the sweet potato and use a spiralizer to form noodles.
- Form zucchini noodles: Select a large zucchini and use a spiralizer or julienne peeler to create noodles. Alternatively, peel it into thick ribbons with a vegetable peeler. The skin can remain on.
Notes
- Use a spiralizer or julienne peeler for best noodle shapes and texture.
- Vegetable bases like the butternut squash end and kohlrabi greens can be saved and used in soups, stocks, or sautés.
- Veggie noodles make a nutritious, colorful, and low-carb alternative to traditional pasta.
- Choose fresh, firm vegetables for optimal noodle quality.
- No cooking required; these noodles can be eaten raw, sautéed, or lightly cooked depending on your recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 4g
- Sodium: 30mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
