Asian Inspired Vegetable Noodles

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Culinary // Food, News

Asian Inspired Vegetable Noodles

By Alicia Ghio

After discovering the fun and deliciousness of zucchini noodles last year, 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 noddle 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 Inspired Vegetable Noodles

Serves 4


12 oz. golden beets, peeled

12 oz. turnips, peeled

½ small zucchini, thinly sliced

3 tablespoons toasted sesame oil

2 tablespoons tamari

1 lime, juiced

1 tablespoon rice wine vinegar

1 garlic clove, minced

½ teaspoon crushed red pepper flake

1 tablespoon sesame seeds

Wash, trim and peel the beets and turnips. Make them into “noodles.”

In a medium sauté pan, heat 2 tablespoons sesame oil. Sauté the beet and turnip noodles for 5 minutes.

Remove from heat. Add to a large bowl with the sliced zucchini.

Whisk together the remaining sesame oil, tamari, lime juice, rice vinegar and minced garlic.

Toss dressing with the vegetables. Sprinkle on crushed red pepper flakes and sesame seeds.

Serve at room temperature or chilled.

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July 15, 2016

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