More and more people are creating noodles out of their vegetables as a replacement for things like spaghetti or lasagna. This offers a low carb and low calorie option for traditional noodles. Not only that, but it makes for a perfect option for people who cannot digest wheat—no gluten!
Are you considering starting to spiralize your vegetables into noodles? Here are some tips to help make these fantastic vegetable noodles:
Look For Symmetry
Start with the way your vegetables look. Regardless of the vegetable, zucchini, cucumber, or otherwise, make sure the ones you pick as a symmetrical as possible. This does a couple of things. First, it makes the process of spiralizing easier to perform. The second thing it does is make for a smoother, better end product.
Watch The Size
The size of your vegetables will influence both the quality of your noodles as well as the ease of turning the vegetable into noodles. You want a good size, but not anything too big lest you harm your spiralizer with too much weight, strain, et cetera.
Center It First
Centering your vegetables on the spiralizer is important for the best cut, both in speed as well as ease. You can turn out quality vegetable noodles this way! Thus, before you start to turn your spiralizer, make sure you take a moment to center your chosen vegetable
Dry The Spirals
Many of the vegetables have quite a bit of water in them, like zucchinis and cucumbers. With this water, you run the risk of ending up with soggy vegetable noodles. You can help avoid this by putting the vegetable noodles in a colander while you finish the other meal prep. You may also use paper towel to help dry them off, or sprinkle some salt on the vegetable noodles, as you do with sliced eggplant when making eggplant parmesan.