Are you a fan of “zoodles”? Veggie noodles (and spiralized vegetables) are one of the hottest food trends of the past few years and show no signs of cooling. From zucchini to sweet potatoes, people all over are turning to this twisty new way of preparing vegetables — and even some fruits!
What Are They?
Spiralized vegetables or veggie noodles are ones that are transformed into twisty “noodles.” These noodles can take the place of traditional pasta and can be cooked or left raw, depending on the vegetable. They are a great option for anyone who is looking to follow a gluten-free diet, reduce their consumption of refined carbohydrates, or just eat more vegetables.
In order to make spiralized vegetables, you need a special “spiralizer” tool, which is available in both countertop and handheld models. Alternatively, you can also make flat vegetable noodles with a vegetable peeler, creating thin strips just as you do as you peel it. However, this only works with long vegetables like zucchini and carrots, while spiralizers work with a wider variety, including beets and potatoes.
Many stores also now offer veggie noodles in the refrigerated produce case. While you can store spiralized vegetables in the refrigerator, it is best to use them immediately after spiralizing.
How to Use Them
Veggie noodles can be used in so many different ways! Get your feet wet with our No-Cook Zucchini “Noodle” Salad and then dive deeper:
Sauté zucchini noodles in a pot of marinara sauce for Italian night.
Spiralize potatoes or sweet potatoes for perfectly formed latkes.
Swap in cucumber noodles in this green curry chicken recipe.
Make your own baked curly fries with sweet potatoes.
Use zucchini and cucumber noodles to create a veggie-filled version of your favorite potluck pasta salad.
Cut strips into smaller lengths and stuff into sandwiches.
Use for soups that traditionally call for noodles, especially pho.
Make a crispy, crunchy breakfast hash.