A popular Japanese Dietitian Yasuyo Kishimura has shared some the veggie noodles recipes. The vegetables are sliced into strips that resemble noodles. The vegetables shredded into noodle like strips are not only eye candy but also make a wonderful late-night snacks. It’s also appetizing to those who are on any weight loss program.
Kishimura opines that is easy to make using a peeler and other vegetable cutting tools. Whatever be the vegetable you choose, it should be cut into the same lengths and thickness as much as possible. After slicing them into thin noodle like strips, blanche them in salt water to make them tender. Another alternative is sprinkling salt on them and leaving them to rest for some time to make it soft and noodle-like.
Kishimaru has shared some of the recipes that are not only easy to make but appealing to ones palette.
- Using a slicer slice zucchini into noodle-like strips about 10 centimeters long and 2 millimeters wide.
- Sprinkle with salt as per your tastes and leave it for a couple of minutes.
- Squeeze out the water and keep it aside.
- Cube one eggplant and finely mince a couple of cloves of garlic. In a pan heat a couple of tablespoons of olive oil and sauté garlic over a low fire. When it slightly browns and releases the aroma, add the cubed eggplant and fry it over a low to medium heat.
- Add meat sauce and water and cook over medium heat until its well-cooked and becomes slightly dry. Season it with pepper and salt.
- For plating, place the Zucchini strips on a plate and pour sauce over its and serve hot.
Kishimen Noodle-like Daikon
Kishimen is a broad and flat noodles in a hot soup. Diakon is nothing but white radish.
- Using a peeler to slice the diakon into long strips. To prevent the strip from tearing, peel it in the direction of the fibers.
- In a saucepan heat water with salt and bring it to boil. When it boils add the strips of diakon and cook for a couple of minutes.
- Cube the chicken into biteable pieces. Cut onions diagonally and slice the shimeji mushrooms.
- In another pan, add the chicken, soy sauce, shimeji, grated ginger and onions. Cook in medium heat and once its cooked add diakon.
- Serve in a bowl with mitsuba leaves (Similar to Parsley.)
One of the veggie noodle salads that is recommended by Kishimura is the carrot salad.
- Using peeler peel the carrots into noodle-like strips of 1 cm wide and 15 cm long. Place the carrot in a heatproof bowl and cover it with a cling film. Heat it in the micro-wave for a couple minutes at high.
- In a bowl mix olive oil, grated garlic, salt, freshly ground pepper and vinegar. This is the dressing. Drizzle it over the carrot strips. Sprinkle chopped parsley before serving.
Kishimura opines that its appealing to even children who don’t like vegetables much because of the sweetness of carrot and light spice of the black pepper. You can also replace carrot with other vegetables of your choice.
Noodle-like veggies is a healthier option to instant noodles such are Top Ramen and the likes. Give Veggies noodles a try for better health.