Vegetable noodles are a healthy option when you are avoiding wheat, starches, or calories. Vegetable noodles are lower in calories, higher in vitamins and minerals, and easier to make and cook than wheat pasta or gluten-free pasta.
Your choice of vegetables – consider carrots, daikon radish, zucchini, sweet potato, winter squash, or pumpkin.
With a julienne peeler or sharp knife, cut uncooked vegetables into long strips.
The thickness of the noodle is determined by how hard you press the peeler into the flesh of the vegetable as you make your stroke down the length of it. The harder you press, the thicker the vegetable noodles.
Cook in a boiling pot of water for 5 minutes, until al dente.
You’ll want to play a bit and decide what your ideal thickness is for your own cooking. If they aren’t uniform in thickness with your first attempts, no problem. The cooking pot is forgiving and the vegetable noodles turn out even if the julienne thickness varies.
Carrots, daikon radishes, zucchini all just need to be washed. Vegetables like winter squash or pumpkin, of course, need to be peeled unless they are immature with a soft skin. The skin of these mature vegetables is too fibrous to eat.