Description
Learn how to make vibrant and healthy veggie noodles using a variety of fresh vegetables like butternut squash, beet, cucumber, carrot, and more. These veggie noodles serve as a nutritious and colorful alternative to traditional pasta, perfect for light meals or side dishes.
Ingredients
Scale
Vegetables
- 1 butternut squash
- 1 large beet
- 1 large English cucumber
- 1 large carrot
- 1 daikon radish
- 1 large yellow summer squash
- 1 kohlrabi bulb
- 1 thick sweet potato
- 1 large zucchini
Instructions
- Prepare Butternut Squash Noodles: Select a butternut squash with a long neck. Chop off the fat, seedy base and save for other uses. Peel the squash thoroughly and use a spiralizer to create noodle strands from the peeled neck.
- Make Beet Noodles: Choose a large beet, peel off its skin completely, then spiralize to make noodles.
- Prepare Cucumber Noodles: Pick a large English cucumber. You don’t need to peel it; simply spiralize or use a julienne peeler to create noodles.
- Make Carrot Noodles: Use a fat carrot, scrub it well or peel if necessary. Use a spiralizer or julienne peeler to make noodles.
- Make Daikon Radish Noodles: Peel if desired and spiralize the daikon radish to form noodles.
- Prepare Summer Squash Noodles: Select a large yellow summer squash. You can spiralize, use a julienne peeler, or a regular vegetable peeler to create thick ribbon-shaped noodles. Peeling is not necessary.
- Make Kohlrabi Noodles: Chop off the greens and save them for another recipe. Peel any nubby parts of the bulb and spiralize the remaining bulb to form noodles.
- Prepare Sweet Potato Noodles: Choose a thick sweet potato. Peel it completely and spiralize to make noodles.
- Make Zucchini Noodles: Select a large zucchini. Spiralize, julienne peel, or use a vegetable peeler to create thick ribbon noodles. Peeling the skin is optional.
Notes
- These veggie noodles are a colorful and healthy alternative to pasta.
- Use fresh, firm vegetables for the best texture and flavor.
- Save vegetable scraps like butternut squash base and kohlrabi greens for soups or sautés.
- No peeling is necessary for squashes and cucumbers unless desired.
- Veggie noodles can be served raw or lightly sautéed depending on preference.
Nutrition
- Serving Size: 1 cup veggie noodles
- Calories: 60
- Sugar: 4g
- Sodium: 40mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
