HOW DO I TURN VEGGIES INTO “NOODLES?”
The most popular way to make veggie noodles is with a spiralizer. There are several different models at different price points — everything from handheld options to screw spiralizers and expensive countertop options, too. That said, if you aren’t ready to take the spiralizer plunge, you can also use a mandoline, knife or vegetable slicer to create thin strips. Lastly, most well-stocked grocery stores today carry pre-packaged veggie noodles.
HOW DO I COOK VEGGIE “NOODLES?”
Spiralized veggies are quick to cook, but there are a few tips you’ll want to employ for best results.
First, make sure you pat wetter noodles dry before cooking them — zucchini (which is 90% water) and squash are great examples. You’ll want to remove most of this water before cooking, so you don’t simply steam the noodles. All veggie noodles can be boiled, but the cooking time depends on the vegetable. Softer veggies such as zucchini only take 1–2 minutes, whereas sweet potatoes might take 4–5 minutes. For some “noodles,” you may not even choose to cook your veggies — carrots, as an example. Raw vegetables have a lovely texture and exceptional nutrition.
HOW TO BEST TOP MY “NOODLES?”
When it comes to sauces, choose less-watery options. If you are using tomato sauce, reduce it so it has less water. Choose richer sauces with lighter vegetables (say, a pesto with zucchini) and perhaps pair more robust sauces with heartier root veggie “noodles” (chunky meat sauce with carrots or broccoli, perhaps).