“Zoodle”: spiral or julienne cutting zucchini into noodle-like ribbons.
(Also works with carrots, beets, sweet potatoes, potatoes, jicama, turnips, rutabagas, etc).
If you go to Amazon.com and search for “spiral slicer” you’ll get a wide range of kitchen gadgets for under $40 that will change your life! Ok so maybe not change your life, but certainly add a novel way to change up your thoughts on “what’s a noodle?”.
There are as many ways to prepare “zoodles” as there are vegetables that can work as noodles.
Some people prefer raw.
I like mine lightly cooked so that they’re al-dente more or less.
My prep method is really easy: spiralize your zucchini, then wrap it in damp paper towels and microwave for 2 minutes to steam. That’s it, all done.
You can add them to most recipes that call for cooked noodles.
If you’re adding them to a dish during the cooking process, add the zoodles near the end so they don’t overcook and become mush.
With a little practice (and edible mistakes!) you will figure it out 🙂
Spicy Zucchini Noodles
The noodle base:
2 large zucchini that have been washed and the ends cut off and zoodled into whatever size and shape you like
1 bunch green onions, sliced thinly
2 tablespoons slivered almonds (toasted)
2T chicken broth
juice of 1 large lime
1-2T sriracha sauce
1 teaspoon sweetener of your choice
1/4 cup gluten free soy sauce
1 slice of ginger
1 clove of garlic
2 green onions
1-2 Tablespoons peanut butter or almond butter (I use 2T PB2 to cut back on the calories)
Salt and pepper
Wrap the zoodled zucchini in damp paper towels and microwave for 2 minutes.
Toss with the sliced onions.
Blend the sauce until smooth. Taste and adjust seasoning.
Toss with the warm noodles and refrigerate, tossing every 10 minutes, for 30 minutes or until chilled.
Sprinkle the individual servings with almonds to serve.
*You can substitute sesame seeds and tahini for the almonds and peanut butter.
There is no added oil to this, you can certainly add some sesame or almond oil to the dressing as well as adding cooked chicken to make this a meal-size noodle salad.