Veggie noodles are a fantastic alternative to pasta, especially if you’re avoiding gluten or looking to sneak more veggies into your family’s meals. Plus, they’re super fun for kids to make, which is always a bonus! There are so many reasons to love veggie noodles.
They’ve been a hit for a while now, and you can even grab them at the store. But honestly, they’re easy and fun to make at home. My family enjoys trying different veggies with our spiralizer.
We often whip up stir-fry, ramen, and other noodle dishes for quick weeknight dinners using veggie noodles. It’s a neat way to make healthier versions of your favorite takeout meals, like Asian, Chinese, or Italian. There’s so much you can do with them!
Even if you’re not gluten-free or cutting carbs, veggie noodles are a wonderful swap for traditional pasta. They’re packed with nutrients and are a great addition to any dish. And since making them is fun, your kids will love helping out. When my kids get involved, they’re more willing to try new foods.
A good tip is to use veggies that usually need cooking for hot dishes while raw ones are perfect for salads. Veggie noodles have a quick prep and cooking time, making dinner fast and easy—ideal for busy nights.
Sure, you can buy veggie noodles, but making them at home is simple and cost-effective. The easiest way is with a spiralizer. The Kitchenaid Spiralizer attachment is handy if you already own a Kitchenaid, but countertop versions work well too, offering different blades for various noodle types.
To make them at home, wash and trim your veggie, and peel if necessary (like with sweet potatoes or butternut squash). Center it on the spiralizer, secure it, and watch as it transforms into noodles! With zucchini noodles, I let them drain a bit since they’re watery.
We started with classic zucchini noodles but soon tried other veggies in our spiralizer. Any round or semi-round veggie can become noodles. We’ve found some favorites, along with exciting recipes to use them in.
Zucchini noodles are a light alternative to traditional pasta. They’re perfect for dishes like spaghetti with marinara or even Beef Ramen. Just don’t overcook them, or they’ll get soggy.
Parsnips hold up well when cooked. I love making Parsnip Shrimp Lo Mein, an Asian favorite, using coconut aminos instead of soy sauce for a sweeter touch.
Sweet potato noodles are another robust choice, ideal for dishes like Shrimp Carbonara. Sauté them in sesame oil with your favorite veggies for a quick, Chinese-inspired meal. We also make curly fries with them in the air fryer.
Turnips aren’t a common choice, but they’re full of vitamin C and calcium. Try them in Pho, or sauté with curry seasoning for a flavorful side dish.
Carrot noodles are great for added vitamin A and are perfect in salads for a bit of crunch. They’re a colorful garnish or work well in a light Shaved Carrot Salad.
Squash noodles, with their mild flavor, are versatile too. They work nicely in Chicken Pad Thai or as a pasta substitute in soup. A sprinkle of cilantro and green onions completes the dish.
Broccoli stems can be spiralized into noodles for a crunchy salad or a base for Spicy Shrimp Stir-Fry. Just peel them first and toss in some sesame oil for a tasty twist on takeout.
Celery stalks make excellent noodles; just save the leafy part for roasting. Their subtle taste pairs well with pasta sauce and parmesan for a simple Italian meal.
Beet noodles are vibrant and nutritious. Lightly sauté them and pair with pesto for a quick veggie dish, or cook with garlic and cashews for a side with protein.
When choosing veggies to spiralize, go for medium-sized, firm ones. For skinnier veggies like carrots or parsnips, opt for larger varieties often found in bulk bins instead of pre-packaged.
Have you tried making veggie noodles? What’s your favorite type?
