I generally use buckwheat and whole wheat noodles, but sometimes I want something diffenret, fresher…So without further ado: vegetable “noodles”, in all their glory.
Zucchini “Noodles”, aka Zoodles
Using a vegetable spiralizer (machine or hand-held) or vegetable peeler, make long skinny strands of zucchini (watch your knuckles if using a spiralizer!). Use either raw, or sauté in oil until cooked a bit, but still al dente.
Slice a head of cabbage in half, then—using a large, sharp chef’s knife—slice very thin slices for the cut face of the half-cabbage. Repeat on the other half. Either (1) drop into a hot pan with 1 cup of water and a pinch of salt for 5-10 minutes…strain…use, or (2) drop into a hot pan with 2 tablespoons oil or butter, sauté for 5-10 minutes…and use.
Spaghetti Squash “Spaghetti”
Split a spaghetti squash in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. When squash is cool, scrape the strands of squash from the inside of the skin, and that’s the “spaghetti”.
These Japanese noodles have zero net carbs and are made from the konjac yam. They are sold wet, in plastic bags, and smell somewhat “fishy” when opened. To eliminate this, pour into a sieve, rinse well, drain, microwave on high for two minutes. Repeat. This also makes the noodles have a more pasta-like consistency, though they’ll always be a bit “jiggly”.