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A little over two months ago I moved in with my boyfriend. Safe to say, the transition has been an “adjustment”. (Read: I’m going crazy as the job search continues…) One of the smoothest transitions has been in the kitchen. It’s one place I can always count on when I feel my life trying to spiral out of control. Spirals… Spiralizer… mmm Zoodles!
The Tale of Two Spiralizers
For a few years, I saw people making veggie noodles and was dying to try them. So, for Christmas 2015, I decided to ask both of my parents. I gave each of them a list of 3 things, a spiralizer being one of them. I figured they had a few things to choose from, maybe one of them would get me a spiralizer. Well… SURPRISE, they each got me one! My mom got me a countertop spiralizer and my dad got me the spiralizing attachment for my stand mixer. I had to laugh… The first Christmas since their divorce was finalized, and they each got me the same thing. Clearly, communication has ceased between them.
I kept both of the spiralizers for a few years. The countertop spiralizer is awesome. I love the super thin noodles it produces. I actually took it to the restaurant I used to work in to help us make some deliciously pickled turnip spirals. (A fantastically crunchy condiment for a falafel burger… Recipe coming soon!) I will say, using this hand-cranked spiralizer wasn’t always easy though. Hard veggies, like turnips, weren’t always easy to cut.
The attachment version is very helpful when it comes to multitasking! Which, is something I really need in the kitchen. I can take a minute to cut and stick the veggie on the spike and then turn it on and it spins away while I cut other veggies or prep the next step in whatever it is I’m making.
Upon moving, I donated the countertop spiralizer back to my mom. Our kitchen doesn’t have the storage space for two spiralizers! I miss the angel hair pasta sized noodles I could get from it… maybe Kitchen-Aid will get a smaller one eventually. Until then, I’ll enjoy my thick udon-like noodles.
A Pinch of This and a Dollop of That
So, if you’re still following along from my old blog, Tasty Kaiti’s (RIP), THANK YOU!!! and this bit will be old news. Thanks to a host of food allergies/sensitivities I spent 8 years of my life as a dietary vegan. Recently, come to find out, my allergy to seafood/fish was misdiagnosed. (When sushi is on the list of things you’re reacting too… but you’re actually reacting to the cream cheese (dairy) and spicy mayo (egg)…) The good news is, I’ve been able to add fish into my diet again.
Now, the BF will “eat anything”… though I’ve started to notice that’s not completely true. “I don’t like this.” “Not a fan of that.” “I like that but only with nothing on it”… So combining my love for all things food + my dietary restrictions + his (ahem) “preferences” has been… an adventure.
Lucky for me he’s pretty willing to try almost everything I make. Including a few out of the box recipes, I’m really not sure how he’ll react. Like these spiralized zucchini noodles! This zoodle bowl is super versatile. You can switch up the spice level, calories, and even the veggies or toppings! For example, while I like to top my bowl with steamed shrimp that’s been chilled, sometimes BF likes to add some leftover chicken breast to his. Other things I like to add include quinoa, chopped kale, avocado, mango slices, or bean sprouts. It can be vegan, vegetarian, pescatarian, or not.
My Go-To Zoodles
For almost three years, these zoodles have been one of my go-to meals. Mostly because it was a healthier way to get my Asian food fix! Don’t worry, rain isn’t necessary for my Rainbow Zoodles. In fact, it’s a quick, healthy, fresh, bowl of zoodles that’s perfect for hot summer days! You know, the days that are so hot that you don’t want to turn on your stove or oven? This recipe requires none of that! Just spiralize the zucchini, chop up the veggies, and add the sauce.
Oh! And, if you can’t wait for your new spiralizer to arrive and you want to try this recipe, you can use a veggie peeler! It’ll take a little longer to make but you can achieve almost a pappardelle noodle shape with it! And if you want to keep the noodles small and thin, use the veggie peeler first and then slice the peelings lengthwise into 3 or 4 strands!
Ingredients
For the Zoodle Bowl
- 1 medium zucchini, spiralized
- 1 medium carrots, peeled.
- 1/2 red pepper, thinly sliced
- 1/2 yellow pepper, thinly sliced
- 1 cup thinly sliced red cabbage
- 3 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 1/2 bunch of cilantro, stems removed and chopped
- 1/2 cup chopped peanuts (or cashews)
- Optional Additions: Tofu (prepped to your liking), Shrimp (steamed and chilled or grilled), Chicken (baked, grilled, even cold leftovers!), Edamame, Avocado, Mango, Chopped Kale, cooked and chilled Quinoa.
For the Sauce:
- 1 garlic clove, minced
- 1/4 cup peanut butter (You could also use almond butter.)
- 2 TBSP white vinegar
- 2 tsp low-sodium soy sauce (or tamari for GF)
- 1 TBSP honey (or maple syrup for vegan)
- 1 TBSP toasted sesame oil
- 1 tsp freshly grated ginger
- Sriracha, to taste
Instructions
- Prep vegetables by slicing or spiralizing as designated. For the carrots, use your peeler to create long flat "noodles"/peels. Add the zucchini, carrots, peppers, and cabbage into one or two large bowls. Toss with hands to combine.
- Prepare the dressing. Put all of the ingredients into a bowl and whisk. If necessary, add up to 2 TBSP hot water to thin.
- Top bowls with green onion, cilantro, sesame seeds, and nuts. Add in any additional toppings, if using. Pour on dressing, mix, and enjoy!
Ingredients
For the Zoodle Bowl
- 1 medium zucchini, spiralized
- 1 medium carrots, peeled.
- 1/2 red pepper, thinly sliced
- 1/2 yellow pepper, thinly sliced
- 1 cup thinly sliced red cabbage
- 3 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 1/2 bunch of cilantro, stems removed and chopped
- 1/2 cup chopped peanuts (or cashews)
- Optional Additions: Tofu (prepped to your liking), Shrimp (steamed and chilled or grilled), Chicken (baked, grilled, even cold leftovers!), Edamame, Avocado, Mango, Chopped Kale, cooked and chilled Quinoa.
For the Sauce:
- 1 garlic clove, minced
- 1/4 cup peanut butter (You could also use almond butter.)
- 2 TBSP white vinegar
- 2 tsp low-sodium soy sauce (or tamari for GF)
- 1 TBSP honey (or maple syrup for vegan)
- 1 TBSP toasted sesame oil
- 1 tsp freshly grated ginger
- Sriracha, to taste
Instructions
- Prep vegetables by slicing or spiralizing as designated. For the carrots, use your peeler to create long flat "noodles"/peels. Add the zucchini, carrots, peppers, and cabbage into one or two large bowls. Toss with hands to combine.
- Prepare the dressing. Put all of the ingredients into a bowl and whisk. If necessary, add up to 2 TBSP hot water to thin.
- Top bowls with green onion, cilantro, sesame seeds, and nuts. Add in any additional toppings, if using. Pour on dressing, mix, and enjoy!
