If you’re looking for a playful new way to introduce a wider variety of vegetables to your family’s diet, I have the kitchen gadget for you: the spiralizer! It’s easy to use, especially for this carrot and zoodle stirfry.
Hi, it’s Katy again, Liz’s intern from Boston University. As promised, I’m here to share more about my favorite kitchen gadget: the spiralizer. In case you missed my previous post and are still wondering what a spiralizer is, it is a kitchen tool that transforms vegetables into noodles in seconds.
Here I am spiralizing a zucchini. Doesn’t it look like fun? If you are interested in purchasing a spiralizer, Liz and I suggest the Paderno World Cuisine Tri-Blade Spiralizer. It’s our favorite spiralizer, and you can check it out on Amazon to learn more.
So what is the craze all about? Well, spiralizing has gained a ton of popularity because of the increasing number of people following vegan, gluten free, and paleo diets. The craze has continued to spread among people who don’t follow these special diets, because in addition to being vegan, gluten free, and paleo, veggie noodles are also impossible to resist!
As much as I love veggies (and believe me I LOVE veggies) sometimes preparing them the same way over and over again can become a little boring. The spiralizer gives you the opportunity to be more creative in the kitchen and discover new ways to enjoy your favorite vegetables. I purchased my Spiralizer about a year ago and have been experimenting with it ever since. I knew I had to share my love for the spiralizer with Liz, because it’s such a clever way to present vegetables to kids.
Here are our bowls of spiralized zucchini and carrot. The spiralizer works well for many other veggies too including cucumber, sweet potato, white potato, butternut squash, and even beets. You can use your veggie noodles to replace the noodles in your favorite pasta dish or even toss them in a salad or soup.
Liz challenged me to put my experience to the test to develop two spiralized recipes to share with you. If you haven’t already, check out my first recipe for a Cucumber and Carrot “Noodle” Salad in my previous post. In addition to adding spiralized veggies to salads I also love using them to replace noodles in dishes that are traditionally noodle-based, so the next recipe I created is a Zoodle and Carrot Lo Mein.
- Serves: 4
- Serving size: 2 scant cups
- Calories: 200
- Fat: 6g
- Saturated fat: 1g
- Carbohydrates: 21g
- Sodium: 680mg
- Fiber: 5g
- Protein: 20g
- 2 teaspoons toasted sesame oil
- 3 green onions, sliced into thin rounds (white and light green parts), (1/3 cup)
- 1 clove garlic, minced
- 6 tablespoons light teriyaki sauce
- 2 teaspoons cornstarch
- 1 teaspoon fresh grated ginger, or ½ teaspoon dried ginger
- 3 medium carrots (12 ounces), spiraled (2 cups)
- 3 large zucchini (about 2 pounds), spiraled into 6-inch strands (11 cups)
- ¾ cup frozen shelled edamame, cooked according to package directions
- 1 cup roughly chopped rotisserie chicken (about 6 ounces)
- Roasted, unsalted peanuts, coarsely chopped, optional
- Heat the oil in a wok or large nonstick skillet over medium-low heat. Add the green onions and garlic and cook, stirring frequently until the onions are softened and the garlic is fragrant, about 3 minutes.
- Meanwhile, in a small bowl, whisk together the teriyaki, cornstarch, and ginger until well combined.
- Add the sauce and the zucchini and carrot noodles to the wok, stirring frequently. Increase the heat to medium high and cook, stirring frequently, until the noodles soften, about 7 minutes. Stir in the edamame and chicken until heated through, about 1 minute.
- Serve with chopped peanuts as desired.
- To get zucchini noodles to desired length, cut with kitchen shears.
- Each serving has 150% vitamin A and 70% vitamin C.
Do you own a spiralizer? What’s your favorite kind? A stand-up spiralizer or a hand held?