We started making spiralized veggie noodles this year after getting an Oxo brand spiralizer. I held out for a long time on getting a spiralizer, worried it might just sit on the shelf collecting dust. Fortunately we’ve been using our spiralizer often, at least once a week.
What vegetables are the best veggies to spiralize?
The best vegetables for making noodles out of are those that have a long, cylinder shape without big seeds in the middle. If the vegetable is too soft in the middle or has seeds, it will not work with the spiralizer. We have had the best luck with:
- butternut squash (the long “neck” portion, not the bulb)
- sweet potato
- daikon radish
How to spiralize veggies
Save leftover noodles in raw form
If you make extra noodles, only cook those you’re going to serve right away. Any extra noodles you have will keep a while in the fridge if they haven’t been cooked. I put them in a ziplock bag or in a glass storage container and try to use them up within 3-5 days to make sure they don’t spoil.
Steam or blanch noodles
In order to make the veggie noodles a little more flexible and more flavorful, give them a quick steam or blanch before serving. If you don’t have a steamer basket, you can fill the bottom of a skillet (with a lid) with water (about 1/2 inch of water is enough). Cover, bring to a boil, then add noodles. Cover again and steam for 1-2 minutes. Drain and serve immediately.
Or you can bring a pot of water to a rolling boil and add noodles. Take out with tongs or a metal skimmer after about 5-10 seconds. Drain and serve immediately.
Make a sauce for your noodles
Types of sauces I enjoy on veggie noodles:
- Herb pesto (like Italian basil pesto)
- Tomato sauce (marinara)
- Coconut basil sauce (like a creamy vegan pesto)- recipe below
- Garlic-olive oil + parmesan cheese
Serve with your favorite protein and some greens for a complete meal
Try your spiralized veggie noodles with:
- Broiled portabella mushrooms seasoned with coconut aminos, salt, and pepper
- Grilled chicken breast, sliced
- Baked fish, such as halibut or salmon
- Baby arugula
4 medium zucchini, 2 butternut squash (“neck” portion without seeds), or 2 large sweet potatoes
2 teaspoons extra-virgin olive oil
1/2 cup onion or shallot, chopped
pinch sea salt
4 cloves garlic, chopped
up to 1 can coconut milk (stirred well)
1 cup packed basil leaves
sea salt and black pepper, to taste
Prep veggies for spiralizing. If using zucchini, trim both ends. If using butternut, peel and use the cylinder-shaped “neck” portion. Cut off the bulbous end to use for another recipe. If using sweet potato, peel and trim ends to have smooth surface to use in spiralizer.
Set up your veggie spiralizer, using the blade attachment with the smallest holes to make vermicelli noodles. Clamp spiralizer down onto the counter (you’ll need a smooth area for the suction to work).
Place vegetable lengthwise from one end of the spiralizer to the other, pressing it in firmly to each end. Start cranking the spiralizer
Make coconut-basil sauce. Heat sauté pan over medium heat for about a minute. Add olive oil and then onion and a pinch of salt. Sauté a few minutes, then add garlic. Sauté about a minute, then add about 1/2 cup coconut milk. Turn off heat.
In a blender container, add onion-coconut milk mixture, basil, another 1/2 cup coconut milk, and about 1/2 teaspoon sea salt and a few grinds black pepper. Blend until smooth. Add a little more coconut milk if you want a thinner consistency. Otherwise, test for seasoning and add a little more salt and pepper if needed.
Steam or blanch veggie noodles in boiling water until they turn bright and are slightly cooked. Be careful not to overcook, as they will become mushy. Drain completely in a colander. Serve immediately, in individual bowls, with a generous amount of coconut-basil sauce.