Aside from zucchini, colorful tubers are also gaining popularity as traditional noodle alternatives. Tubers like carrots, beetroot and sweet potatoes offer nutritional benefits, color and unique flavors to noodle dishes so it's definitely worth trying these recipes out.
Tahini Dill Carrot Noodles (Little Bits of Real Food + Real Talk)
Carrots are a good source of antioxidants, particularly Beta Carotene, which aids in healthy skin and good eye vision. This Tahini Dill Carrot Noodles from Little Bits of Real Food + Real Talk is a great recipe to make if you want to load up on carrots. With just a few ingredients, you can surely make this dish in a jiffy!
"This dish comes together super quickly but can even be made ahead of time if you keep the sauce and peeled carrots separate until you are ready to serve!"
- 8-10 large carrots
- ¼ cup tahini
- 1 tablespoon chopped dill
- 2 tablespoons lemon juice
- 4 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon lemon zest
Thai Peanut Chicken and Sweet Potato Noodles (Iowa Girl Eats)
Sweet potatoes are rich in antioxidants and Vitamin C, which is needed in development, growth and repair of muscles. This Thai Peanut Chicken and Sweet Potato Noodles from Iowa Girl Eats is a nice and flavorful dish that highlights the unique sweetness of the gold-colored tuber.
"I focused on sweet potatoes and broccoli for this dish, which I think pair perfectly with the flavor of peanut sauce, but you could add any vegetable you usually like in your Thai take out."
- 2-1/2 Tablespoons extra virgin olive oil, divided
- 2 chicken breasts (14oz,) cut into bite-sized pieces
- salt and pepper
- 2 medium sweet potatoes, peeled then spiralized using thinnest blade, noodles slightly trimmed
- 2 cups (4oz) broccoli florets
- 1/4 cup water
- chopped peanuts, green onions, chopped cilantro
For the Thai peanut sauce:
- 2 Tablespoons peanut butter
- 3 Tablespoons gluten-free chicken broth
- 1-1/2 Tablespoons low-sodium gluten-free Tamari or soy sauce
- 1/2 Tablespoon rice vinegar
- 1 teaspoon gluten-free chili garlic sauce (or more)
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1 clove garlic, minced
Beet Noodles & Goat Cheese Salad (My Life Cookbook)
Beet root is a good source of potassium, which is needed in nerve and muscle function. Beets are also rich in folate, so the deep red tuber is great for pregnant women or those who are trying to conceive. This Beet Noodles & Goat Cheese Salad from My Life Cookbook is technically a salad that's loaded with healthy ingredients and fresh flavors.
"This beet noodles & goat cheese salad is a tasty change and perfect for spring. Using beet noodles, goat cheese and toasted pine nuts you get the perfect combination of flavors."
- 3 raw beets made into noodles
- 2 Tablespoons of olive oil
- 1 teaspoon of Italian seasoning
- salt and pepper to taste
- 1/4 cup pine nuts toasted.
- 1/4 cup goat cheese crumbled
- 1/2 cup baby spinach minced
- 1 Tablespoon of white balsamic vinegar
- 2 Tablespoons of olive oil
Ludy's Kitchen Cooking Tip:
Noodle sauces tend to be watery as heat draws out water from vegetable noodles. To avoid this, don't cook vegetable for too long. You can also try cooking vegetable noodles on a separate skillet, drain, and add to the sauce to achieve the perfect texture and consistency.