After discovering the fun and deliciousness of zucchini noodles, this year I wanted to expand my repertoire. I’ve discovered a whole world of vegetables beyond zucchini that make a nice noodle – cucumbers, carrots, sweet potatoes, beets, turnips, butternut squash, and more.
To make experimentation easier, I did finally invest in a spiralizer. I must admit it makes the task of making vegetables into noodles much easier. However, you can still make them with a hand peeler, grater or mandoline.
A Japanese soba noodle dish was the inspiration behind this vegetable noodle creation. For the faux noodles, I chose golden beets and turnips. I wanted vegetables that would not just be a spaghetti substitute, but that would also lend a flavor base to the dish. Earthy beets and spicy turnips paired well with the tangy, nutty and salty dressing. Even with a quick sauté in sesame oil, both vegetables held their noodle-form well.
Asian Vegetable Noodles
- 1 garlic clove, minced
- 2 tablespoons tamari
- 2 tablespoons rice wine vinegar
- 1 lime, juiced
- 12 oz. golden beets, washed, trimmed and peeled
- 12 oz. turnip, washed, trimmed, and peeled
- 1/2 small zucchini, thinly sliced
- 4 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1/2 teaspoon crushed red chili flakes (optional)
- In a small bowl whisk together the garlic, tamari, rice wine vinegar and lime juice. Set aside.
- Thinly slice the zucchini and set aside.
- Using a mandoline, spiralizer or hand peeler, make the beet and turnip noodles.
- Heat a saute pan over medium heat. Pour in the sesame oil.
- Add in the vegetable noodles, saute for 2 minutes. then cover and let them cook for 5 minutes.
- Place cooked noodles into a large bowl.
- Add sliced zucchini.
- Pour on the dressing.
- Sprinkle on the sesame seeds and crushed chili flakes.
- Stir to combine.
- Serve room temperature or chilled.
What are some of your favorite vegetables to make into noodles?