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Noodle Mania!

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Over the past month I have been buried in veggie noodles.  If a hard, rooted veggie sat still long enough, I spiralized it!  My mom was here visiting for the past month and each day I tried to create a new raw dish for her.

She is learning to eat more and more healthier and I thought veggie noodles would add a lot of excitement into her life. I know I haven’t touched all that there is to spiralize but I did get a good start.  I hope that you find some inspiration through them!    The main dish that really started all of this was my Raw Veggie Noodle Pad Thai dish that I made for her, which she fell in love with.

I hope that you can find some inspiration from these postings.  Check out all the veggies noodles that I have been working on…Noodle Making / Alternatives

 

Tools used to create noodles:

GEFU Spiralfix Spiral Slicer 13410 $49.95

  1. Can be used in the left or right hand.
  2. 4 different widths of cut for creative recipes: Spiral cut across the entire width of the material, 3 mm, 6 mm or 12 mm wide adjustable via adjusting wheel
  3. Folding lid for easy filling
  4. Detachable non-slip holding container for safe standing
  5. Material: stainless steel, ABS plastic, SAN
  6. Splash-guard lid with drive unit detachable for easy cleaning. Dishwasher-safe

World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer: Approx. $29

  1. Built for right handed people.
  2. This slicer comes with 3 different blades which give you 3 complete different textures and shapes.
  3. This is the one used in the photo above.

Joyce Chen Saladacco Spiral Slicer: Approx. $25

  1. This is another type of spiral slicer that gives you some different options, such as angel hair thickness.

Potato Peeler: Approx. $8

  1. Wash and peel the outer skin off of the veggie.
  2. Hold the veggie  at one end and in a long stroke motion, run the peeler from top to bottom.
  3. Rotate the veggie in a circular motion and continue peeling until you reach the seeded core (if there is one).  Stop once you reach this.  Don’t throw it away, use it in a smoothie or salad.

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21 thoughts on “Noodle Mania!

  1. Mila says:

    The noodles are really pretty. Some root veggies I really dislike raw though- like rutabaga! Maybe they are better mixed with other veggies?

    • amie-sue says:

      I agree Mila… some root veggies are best cooked slightly… but that will be an individual thing. If you dislike them raw, and eat some cooked foods… feel free to lightly cook them so they are more appealing to you. :)

  2. Michelle says:

    Good morning,

    Talk about timing, I just purchased a Spiral machine from amazon and they emailed me a list of
    recipes from there company. Just thought I’d pass on the information. wwww.spiralizer.com. Going to go try your recipe as I am never disappointed.
    Thanks again, and have a great day.
    Michelle

  3. Elaine says:

    I may have posted this question earlier in the wrong place, but wondered which brand of spiralizer that you recommend.

  4. Love your recipes!!
    From your experience what is the best spiralizer to use?
    I have yet to find one I like.

    thank you!

    • amie-sue says:

      Please see the post now Tedda… I had put the spiralizer info on all the veggie noodle posts that I did… but now I put it here too. Have a great weekend! amie sue

  5. Diana says:

    Good Morning! Thank you Amie Sue for the fabulous posts once again! Good to go over techniques, too.

    I had frustrations with spiralizering so thought I’d write about my experience, though this is a _personal_ thing and don’t mean to step on anyone’s toes.

    The first spiralizer I bought was the Joyce Chen (JC) and, to be extremely truthful, I hated it! Here are a couple of reasons – the little cylinder blade thing has to be placed carefully or it slips and you don’t get consistent noodle results. And it’s tricky. Some days I’d keep re-setting it and _still_ no consistent angel hair pasta! The JC never gave me consistent results. Some rare days I’d do just fine, other days not. I had it for 2 years and tried it many times till I ended up just giving it away to the Salvation Army. Yes, it was one of the more “economical” spiralizers I could find but not worth it due to its difficulty in use and inconsistency in noodles.

    I hunted around for another year then about 4 years ago I found the Benriner. Wow, what a difference! It doesn’t choke on harder vegetables yet has no trouble with soft ones. It doesn’t matter if the angle you manage to spear the veggie on is 100% correct, it still spiralizes and it does so beautifully, unlike the JC! But I can’t honestly “recommend” it although if you know the downside and are careful, I would say it’s the best one out there for various reasons.

    The cons? It’s a hard, delicate plastic. I’m always very careful with it because it _feels_ like it might crack if I dropped it. The other really huge con is the price! I bought it in Chinatown in my city for over Cdn$70! And that was back in the day when I had a better salary before govt cut our wages!

    But with all that, would _I_ go out and buy one again if anything happened to this one? YES, and a resounding yes! The hardiness of the plastic body might lose points because it’s not robust but the blades and blade housing unit are solid! If I don’t break this, it’ll last me for years and years. It has 3 blade widths so I get 3 widths of noodles, except for fettucini,which I don’t care for anyway. I prefer the angel hair or next size up so using a vegetable peeler is not out of place for the odd time I’ve made fettucini.

    So, if cost either isn’t an issue, or you want something that produces consistent results that isn’t overly big and bulky and stores easily due to its small overall width around, then the Benriner might be a solution.

    Good luck!

    • amie-sue says:

      Good afternoon Diana,

      Thank you for sharing your experience with us. I have been using the World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer for years and it has done me well. Although it is built for a right handed person and being a lefty… well I learn to adapt but do find it frustrating at times. I use the JC one for when I want more of an angel hair texture… that is Bob’s favorite texture for a noodle (well usually). I have seen the Benriner but haven’t tried it.

      A few weeks ago I bought this one… http://nouveauraw.com/equipment/utensils-gadgets/gefu-spiralfix-spiral-slicer-13410/ and LOVE it. I have been testing it out and so far it is my favorite. It can be used for both left and right handed people, it has a nice sturdy handle if you want to hold it above something and spiralize. It is very durable, I accidentally dropped it and well, I have this horrible habit of sticking my foot out to “soften” the drop of something before it hits the floor… in doing so, I launched it across the kitchen were it bounced 1x on the cabinet and 2x on the floor… didn’t break, chip or anything. I need to stop this habit of mine because I did it when I dropped a knife once (shudders, don’t want to even think about that again). Anyway… there are many machines out there and finding the right one that makes a person feel secure and safe with it is very important.

      Again, I appreciate you sharing. Have a blessed weekend! amie sue

  6. Suzie Blair says:

    Ami-sue, I have tried and tried to contact you. I have tried using your e-mail and posting a note at the end of one of your recipes, to no avail. I would like to purchase from your store, but can not get sale to go through. Please help.

    Suzie

    • amie-sue says:

      This is the first time I am hearing from you regarding this. I also just answered your email. Let’s continue this through email since I just answered you there. Sorry for the frustration. amie sue

  7. Carien says:

    Hi Amie Sue,

    I just found your site when I was looking into how to make kulfi ice cream with raw honey instead of sugar and have been browsing the recipes for an hour now. What a wonderfully tasteful and health promoting site you have created ! Thank you for sharing all this. As a pancreatic cancer patient food has become even more important for me than it already was, and sites like yours really help to create really tasteful dishes within my foodlimitations.

    • amie-sue says:

      Good afternoon Carien,

      Thank you very much for the lovely message. I am sorry to hear that you are battling pancreatic cancer. I can understand the importance of food in what you do and don’t eat. I helped a dear friend for many months who also has pancreatic cancer and learned the importance of an alkaline diet. My heart and prayers go out to you. Please keep in touch and many blessings to you and your loved ones. amie sue

  8. Kim says:

    I just wanted to say THANK YOU. I’ve been vegan for 20 years and never touched on raw. your site is SO INSPIRING and you explain everything so well and include all of the necessary resources- it takes all of the anxiety out of food prep for those of us that have zero knowledge (and honestly have had not much desire either). i now own a vitamix (it took me years to work up to getting it and I considered that to be life changing) and my dehydrator came yesterday. it’s hard to imagine that one website can totally blow your mind and open a world of new possibilities.. but yours did it. thank you a million times over!

    • amie-sue says:

      Well gosh golly geeze whiz Kim… I read this this morning and you brought tears to my eyes. Thank you for blessing me today with such inspirational words. I agree, having the right kitchen tools (no matter what your diet is) is vital! :) I appreciate you Kim. Have a blessed weekend and do keep in touch. amie sue

      • Kim says:

        awww, yay!! you deserve it – this is such an amazing resource. I’m ever so grateful. and get ready for too many questions! the dehydrator is firing up in t-90 minutes. :)

  9. Mollie says:

    Good Morning, Sorry this post is not related to the noodle recipe above. I just wanted to say that I am feeling a moment of kismet. I had the honor of serving your family Fathers day lunch at Solstice yesterday. Today, I have off, and have spent a little time in the garden picking strawberries with my kids. I came into the house to look up a raw fruit leather recipe wanting to cut out the cooking process needed in the one we had been using. Your page is the first to pop up on my Google. I noticed the Oldfather name on your roll up labels and thought “Hmmm? I wonder?” And low and behold, there you are. I can’t wait to dig into this site and try some of your recipes and techniques. Anyhow, just wanted to say Hello, and thank you for all this wonderful information . It really is a lovely site.
    ~Your friendly Solstice girl,
    Mollie

    • amie-sue says:

      Good afternoon Mollie…

      Don’t you just love it when stuff like that takes place?! I am just tickled that you found my site and perhaps the information that you were looking for. We had a wonderful time visiting with my parents who were just here for a few days. My dad had been to Solstice before and couldn’t wait to return… so we had part of our Father’s Day celebration there. So glad that you were apart of it. :) Have a blessed and wonderful day, amie sue

  10. Daniel says:

    I recently have discovered your website abd I want to start out by saying WOW! I have been a vegetarian for two years, vegan for a year, and recently discovering raw. After I was diagnosed with non-celiac gluten intolerance I was crushed. Finding a gluten free and vegan and corn free bread on a student budget is impossible. I searched raw vegan bread on a whim and stumbled onto this site. Needless to say I spent hours going through the recipies. I am saving up for a dehydrator and am so looking forward to having bread, ice cream, cheese and all the other amazing creations on this blog! Now I have one question- is it possible to spiralize an eggplant? I have heard varying things about raw eggplant but it seems to be totally safe- I love it’s sweet rich flavour and wondered if it was possible?

    • amie-sue says:

      Good evening Daniel,

      I am so glad that you found my site and left a comment. I always love hearing from those who visit. :) I completely understand the frustration in having to go gluten-free, both Bob and I have gone through that ourselves. It gets easier over time so hang in there. In the meantime, all of my recipes on my site are GF so I hope you find much encouragement throughout your journey.

      A person can safely eat raw eggplant, but those who have issues with nightshades need to be cautious because eggplant contains aubergine and the toxin solamine. If you are sensitive to it you might experience gastrointestinal issues so just be aware of that and keep an eye out for it. It may also be bitter when raw, so I would salt it real good to remove some of the moisture (much like a person does with zucchini noodles) and that will reduce the bitterness.

      You can spiralize eggplant but it is tricky and sometimes not successful. Eggplants tend to be more mushy and have tiny seeds which can make it hard. I would suggest using a potato peeler to make “fettuccine” style noodles instead of using a spiralizer. Peel the eggplant and run the peeler from top to bottom, rotating the veg while doing so. Then do the salting technique and you should be good to go.

      Does that help? Have a blessed weekend! amie sue

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