I have to admit in all honesty that the sound and idea of making “noodles” with anything other than good old fashioned pasta (even gluten free pasta!) I was unsure about at first.
After receiving a vegetable slicer for Christmas, I knew that this would be my next low-carb, gluten free project.
And they are yummy.
I am a convert and I am not sure I will miss pasta now that I can sneak even more veggies into my own diet (yes, almost 45 years old and I have to trick myself to eat more of them.)
This is any easy recipe so I am not even going to use that fancy little recipe thing on the blog today (I am trying all kinds of new things!)
Here is what I used to make my Sesame + Siracha Zoodle Salad (this serves 2)
- 4 zucchini cut with a vegetable slicer/spiralizer
- 1/4 cup of gluten free soy sauce
- 1-2 t. Siracha sauca
- 2 T. seasoned rice vinegar
- 3 t. of sesame oil
- 2 t. fresh minced garlic
- toasted sesame seeds to garnish
- olive oil
I found that after I sliced the zucchini, letting them rest for a few minutes on paper towels allowed some of the excess water to come out before making the dressing and tossing it all together. After that I heated up some olive oil in a large non-stick pan and cooked the zoodles for about 2 minutes before removing to cool down. Once they were cool I added my dressing and topped with the sesame seeds.
And there was peace in the land of more vegetables, and even the almost-45-year-olds were happy.