3 Easy Ways To Make Veggie Noodles Without Using A Spiralizer
Turning veggies into noodles is all the rage these days, and with good reason: Replacing your heaping plate of pasta or potato-filled latkes with zucchini or carrot ribbons will save you hundreds of calories and bump up your daily veggie intake.
To make veggie noodles, most people buy a fancy gadget called a spiralizer, which can carve just about any veggie into perfect noodle shapes after you drop for the average model.
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Don't want to buy a spiralizer? We don't blame you. But you don't need to spend —or even —to get all the veggie noodles you want. We tried a bunch of different easy kitchen hacks to find these three foolproof ways to spiralize without a spiralizer.
If you're in a rush...use a box grater.
This was by far the fastest and easiest method we tried. Halve your vegetable—we used zucchini—and slowly drag one half across the largest holes of a box grater. You can peel your vegetable or leave the skin on—as long as the skin is edible, it's just personal preference. Make sure to apply firm pressure so that the noodles come out in long strands instead of short shreds. Repeat until both halves are fully noodle-ized.
If you're going for gorgeous presentation...use a vegetable peeler.
Wider veggie ribbons that look like flat curlicues will soak up pesto and marinara beautifully—and they're easy on the eyes, too. Cut your vegetable lengthwise into 1"-wide spears (we simply quartered a large zucchini to achieve the perfect width). Lay one spear flat on a cutting board and use one hand to hold it firmly in place. Using your other hand, drag a vegetable peeler from one tip of the spear all the way to the other, removing the thinnest strip possible—you want each ribbon to be almost translucent. Repeat until all spears are peeled into wide, flat noodles.
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If you want true noodle texture...use a knife.
Nothing's more versatile than your trusty kitchen knife! This method takes time, but it yields noodles with true-to-pasta bite and texture. If you've got a few extra minutes to spare, it's worth the effort. Start by halving your vegetable lengthwise and placing each half cut side down on a cutting board. (Again, peel your vegetable only if you want to—it's not crucial!) Using a very sharp knife, slice each half into long, thin strips about ⅛" wide. Place these strips flat on the board and slice them lengthwise again, cutting each strip into thirds (or more sections—this depends on the vegetable you choose). Continue slicing until all noodles are about ⅛" by ⅛".
You've got a mountain of veggie noodles.
Video: EAT | How to Make Zucchini Noodles 2 Ways!
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