A couple of weeks ago I ordered a noodler from Amazon. Several friends of mine purchased the same one (officially called a spiralizer, but I like noodler better) and said it was great, so in my constant effort to find ways to eat fewer processed foods (like pasta), I got one…and I love it!
So far I have made zucchini noodle spaghetti, which was delicious, and then this week I made sweet potato noodles. They are my favorite so far!
I spiralized three small yams, which fed us dinner and one serving of leftovers.
Sweet Potato Noodles with Sausage & Tomato Sauce
2-4 medium sweet potatoes
1 onion thinly sliced
1/2 lb italian sausage
1 can diced tomatoes
1/4 cup white wine
2 Tbsp balsamic vinegar
1 Tbsp olive oil (or fat of choice)
salt, pepper, and basil to taste
Parmesan cheese
Heat oil in a large skillet over medium heat. Add onions and cook until they start to brown. Reduce heat and let onions caramelize for 10-15 more minutes. While onions are cooking, spiralize your sweet potatoes and set aside.
Once onions are mostly cooked, crumble sausage into pan. Brown sausage until it is no longer pink (you can mix it with the onions, or keep them on separate sides of the pan). Add tomatoes, white wine, balsamic, and seasoning. Mix and cook for a few minutes.
Add sweet potato noodles to pan and stir until coated with sauce. Let noodles cook in sauce until they are the texture of al dente spaghetti (about 5 minutes).
Top with parmesan cheese and enjoy!
I think the key to making veggie noodles work is making a sauce that has enough liquid to soak into the noodles. I have not tried these with a traditional spaghetti sauce yet, but I would imagine that "cooking" the noodles in that type of sauce won't work. I'm not sure if dunking them in boiling water for a minute or two would be the best route, or if there is a better option.
For now, I'll stick to less saucy sauces that I can cook my noodles in!
Here is a link to the Paderno World Cuisine tri-blade vegetable slicer (this is the exact spiralizer I have).
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