This seems to be one of the latest buzz foods so I had to have a go to see what all the fuss was about! Not being able to eat regular pasta and not a big fan of the high sugar gluten free alternatives I’m often slightly stumped over what to have for that quick midweek supper so I wanted to see if spiralized vegetable noodles would be a suitable option. Well I’m now converted! I was given a handheld spiralizer, a bit like an oversized pencil sharpener and set about making some courgette noodles. Its amazing how long a length of noodle you can make! I stir fried my first batch in a little coconut oil and had them with a homemade pesto. Not the most photogenic result but it tasted good. The second batch I steamed for about 3-5 minutes, turning occasionally with a spaghetti spoon. These noodles kept their gorgeous green colour and still retained a little bit of crunch. I served them with sautéed prawns and my Thai Pesto, well suddenly my super quick mid week supper tasted like a real treat. Full of fresh flavours and full goodness at the same time. I’ve since tried carrot noodles which are great on their own or mixed with the courgette as you can steam them together. I’ll definitely be adding more recipes using vegetable noodles so I hope you enjoy them as much as I do!
For a vegetarian supper, drizzle the cooked noodles with olive oil and fresh lemon juice and serve with sautéed mushrooms, crumbed feta, toasted pumpkin and sunflower seeds and sprinkle over some chopped fresh chives and chilli flakes. Delicious!
Cucumber is also great spiralized if you don’t mind your children trying to suck it up like spaghetti!!
Take a look on My Favourite Equipment page where you’ll find details of the spiralizer I use.