Vegetables aren’t the only thing you can turn into a noodle. It never dawned on me, until now, that fruit would be a fun twist on the “faux noodle” trend. And, as I discovered, apples are the perfect fruit to turn into a noodle.
If you are using a spiralizer, like I do, leave the core intact and when lined up correctly, it will come through the center of the spiralizer. Of course, you don’t need a specialty gadget like a spiralizer. You can use a peeler with a julienne blade, a box grater, a mandoline or even a regular hand peeler. Whatever way you create your apple noodles, it’s important to toss them with a little lemon juice to prevent browning.
What can you do with apple noodles? This is where you can have some fun and play with your food. Give them a quick sauté in butter with cinnamon and sugar for a quirky dessert, or do what I did, and add them raw into a classic fall-flavored green salad.
Fall Apple Noodle Salad
- 2 cups shredded fresh kale
- 1 Honeycrisp apple
- 2 tablespoons pepitas
- 2 slices thick cut bacon, crumbled
- 2 tablespoons bacon fat
- 1 lemon, juiced
- ¼ teaspoon paprika
- 1 teaspoon maple syrup
- Salt and black pepper, to taste
- On the stove, heat a large sauté pan over medium-heat and fry the two bacon slices.
- Once crisp, let them drain on a paper towel-lined plate.
- Set aside two tablespoons of the bacon fat in the pan into a small bowl.
- Crumble the cooled bacon slices into small pieces and set aside.
- To the bacon fat, whisk in the juice of 1 lemon, 1 teaspoon maple syrup, ¼ teaspoon paprika and salt and pepper to taste.
- Make the apple noodles. Place in a large bowl with the shredded kale and pepitas.
- Pour on the dressing and toss to combine.
- Serve immediately.