How to make noodles out of just about anything. You thought this was a pasta recipe didn’t you? It looks like pasta, but it’s actually packed with more flavor and vitamins. Win-win!
You can use: carrots, zucchini, yellow squash, broccoli stems, and an infinite number of other things that are likely to keep their form.
Julien your veggies very, very thin. Use a spiralizer or a food processor if you have them.
Any veggies that you can’t turn into noodles, you chop like you would for your favorite stir-fry. Cook the chopped veggies until tender. Season with a touch of your favorite asian blend or healthy soy sauce replacement.
Toss the veggies that will serve as noodles into the pan to bring them up to temperature. Too much heat will cause your noodles to get too soft and not hold their shape.
In a serving plate, add any cold ingredients such as cilantro or bean sprouts. Serve.