veggie noodles

Miso paste is not just for soup. Here I&#x27;ve used boxed pasta and a handful of pantry items to create a flavorful stir-fried dish in just a few minutes.

Miso Stir-Fried Noodles (Vegan)

white miso paste

mushroom powder (optional)(or 1 teaspoon onion powder)

sweet soy sauce

chili sauce

water

head cabbage (or 3/4 if small head of cabbage), chopped

celery,

onion,

noodles

olive oil neutral oil

scallions

lime

pepper

Bring a pot of water to a boil. While you wait for the water, combine all the sauce ingredients in a bowl and set aside.

In a large pan or skillet, add two to three tablespoons oil and turn the heat up to medium-high. Add the onion and celery and cook for about three minutes until or until the onion slices start to brown in some parts. Stir the prepared sauce and add one or two tablespoons to the skillet along with the cabbage. Stir-fry for one minute. If your pasta is still cooking, turn off the heat. Stir once or twice to prevent any burns.

Once the water has boiled, add the pasta and cook according to package directions. Don&#x27;t overcook--it&#x27;s better to slightly undercook your pasta/noodles. Drain and immediately add to the skillet with the vegetables. Turn the heat back on to medium-high and add the sauce. If the mixture looks too dry, add another tablespoon or two of oil. Toss with tongs or two spatulas and make sure the noodles have been evenly coated with the sauce. You can cook for an additional two minutes to lightly toast the noodles. Turn off the heat. Plate and serve with the recommended garnish.

Carrot noodles make for a healthy gluten-free side dish or entrée! These veggie noodles are quick and easy to make and always a crowd-pleaser.

Raw Carrot Pasta with Ginger-Lime Peanut Sauce

carrots,

cashews

cilantro,

peanut butter, or almond butter

coconut milk

liquid aminos

cayenne pepper

garlic,

ginger,

lime juice

salt

Combine all ingredients in a small bowl and...

Combine all ingredients in a small bowl and mix together until smooth and creamy.

Wash carrots well, peel them, and pat them...

Wash carrots well, peel them, and pat them dry.

Using your spiral slicer, make noodles out of...

Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.

Place all carrot noodles into a large serving...

Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part).

Serve with roasted cashews (or peanuts) and freshly...

Serve with roasted cashews (or peanuts) and freshly chopped cilantro.

Parsnips have an earthy sweetness that works in a lot of different dishes and cuisines. Try them roasted, riced, mashed or noodle-d for fun ways to add more veggies to your diet.

The 4 Best Ways to Cook Parsnips

parsnips

tbsp. cooking fat of your choice,

fine sea salt

black pepper

black pepper (optional)

ghee

broth

tbsp. cooking fat

Heat the oven to 425 degrees.

Peel the parsnips and trim off both ends. Cut the thinner part into roughly 1-2" chunks. Cut the thicker parts into 1/2" slices, and then halve or quarter those slices if the parsnip is very thick.

Toss the parsnips on a large baking sheet with the cooking fat and salt. Spread out into one layer, making sure there's room between each piece so roast, not steam.&nbsp;

Roast for 35-45 minutes, depending on the thickness of your slices, tossing halfway through. Sprinkle on the black pepper, toss and pour into a serving bowl. Serve warm.

Roasted Parsnips

Peel the parsnips and trim off both ends.&nbsp;

To rice them, you have two options. You can chop them and pulse them in a food processor until they're the size of rice. Or you can leave them whole (peeled and trimmed) and grated using the large holes of box grater. I tend to hold the thinner end and start grating the thicker end first. The grater will make it look more like shredded parsnip than rice, but it still works well.

Add the riced parsnip to a large, microwave-safe bowl. Seal with plastic wrap, leaving a small hole somewhere around the rim of the bowl. Microwave for 2 minutes, toss the rice with a fork and taste. It should be soft but still with a bit of bite. If they're not, cover again and nuke in 1 minute increments until they're the consistency you like.

Using a fork (a spoon could mash them up), toss with the salt and, if using, the black pepper.

Parsnip Rice

Peel the parsnips and trim off both ends.

Slice the parsnips into thin, 1/4"-1/8" coins. Add them to a microwave-safe bowl and pour in about 1/4 cup water. Seal the bowl with plastic wrap, allowing for a small vent somewhere around the rim.

Microwave the parsnips for 10 minutes. Carefully remove and peel off the plastic wrap (it will be hot!). Drain the parsnips and add them back to the bowl.&nbsp;

Mash with a potato masher. Add the salt, pepper and 1 tablespoon ghee or butter and keep mashing until it's the consistency you like. If it's too thick, stir in a little water, broth or milk a tablespoon at a time until you like it. Serve warm with more ghee or butter on top.

Mashed Parsnips

Peel the parsnips and trim off the smaller end. Discard the peels.&nbsp;

Holding the parsnips by the larger end, continue peeling, rotating the parsnip after every peel. Keep peeling and rotating until you're almost down to the core. At some point the thinner end of the parsnip will probably become too thin to peel anymore. That's okay! Just keep peeling the thicker end until you naturally can't anymore.

Add the noodles to a microwave-safe bowl, pour in about 1/4 cup water and cover with plastic wrap, allowing for a small vent somewhere around the rim. Microwave in 2 minute increments until they're soft enough for your liking. Toss with the salt and pepper and serve.

Alternatively, you could eat the oil in a large skillet over medium heat. Once hot, add the noodles, salt and pepper and toss until coated in the oil. Cook, tossing occasionally, until the noodles have softened and begun to shrink. Some will brown and caramelize, which is good. Remove from the pan when it's the consistency you like.

Parsnip Noodles

Peanut Sauce Sweet Potato Noodles are an easy 30-minute weeknight meal. This healthy recipe is packed with flavor and is grain free! The sweet potato noodles are the perfect flavor and texture for the thick and creamy peanut sauce.

30 Minute Peanut Sauce Sweet Potato Noodles

peanut butter

maple syrup

sriracha (optional, more or less to taste)

avocado oil

potatoes,

broccoli,

water, if needed

cilantro

peanuts

sriracha

In a small bowl, whisk together the peanut butter, lime juice, maple syrup, liquid amino, and garlic. Set aside.

Heat the oil in a large pan over medium-high heat. Once the oil is warm, add in the onion and cook until translucent, about 7-10 minutes.

Add in the broccoli and cook for another 5 minutes or until the broccoli is crisp tender.

Add in the sweet potato noodles and cook, tossing frequently, until the noodles are still slightly crisp, about 5 minutes. Turn down the heat to low and add in the peanut sauce and sriracha, if using.  Toss the sauce with the noodles to coat. If needed, add in water, 2 tablespoons at a time, until all the oodles are coated in the sauce. Serve with desired toppings and enjoy!

Sooooo good!
Will definitly make this again.

I just made this tonight and it’s a good thing I doubled the recipe! My family devoured it. I’m sorry that I didn’t triple it, it was SO GOOD! Definitely getting put in the weekly rotation.  FYI, The chipotle pasta salad was a huge hit as well! ❤️

https://www.youtube.com/watch?v=HlUDYZRAxjw

Peanut Sauce Sweet Potato Noodles have creamy and zesty peanut sauce tossed with tender, yet al dente, sweet potato noodles for the best 30 minute meal around.

Get the full recipe here: https://www.darngoodveggies.com/peanut-sauce-sweet-potato-noodles/

Peanut Sauce Sweet Potato Noodles

Make veggie noodles with carrots, cucumber, zucchini, and more! These colorful vegetable noodles are a healthy, delicious pasta alternative.

How to Make Veggie Noodles

Butternut squash

Beet

Cucumber

Carrot

Daikon radish

Summer squash

Kohlrabi

Sweet potato

Zucchini

Butternut squash noodles: Look for a squash with a long neck. Chop off the fat, seedy base of the squash and save it for another use (see suggestions in the post above). Peel the squash and use a spiralizer to make noodles.

Beet noodles: Look for a large beet. Peel off the skin and use a spiralizer to make noodles.

Cucumber noodles: Look for a large English cucumber. Use a spiralizer or julienne peeler to make noodles (no need to peel).

Carrot noodles: Look for a fat carrot. Scrub well or peel if it’s too dirty. Use a spiralizer or julienne peeler to make noodles.

Daikon noodles: Use a spiralizer to make noodles.

Summer squash noodles: Look for a large yellow squash. Use a spiralizer or julienne peeler to make noodles. Or use a regular vegetable peeler and peel into thick ribbon-shaped noodles. There’s no need to peel the skin of the squash.

Kohlrabi noodles: Chop the greens off and save for another use. Peel off any nubby parts from the kohlrabi bulb. Use a spiralizer to make noodles.

Sweet potato noodles: Look for a thick sweet potato. Peel the sweet potato and use a spiralizer to make noodles.

Zucchini noodles: Look for a large zucchini. Use a spiralizer or julienne peeler to make noodles. Or use a regular vegetable peeler and peel into thick ribbon-shaped noodles. There’s no need to peel the skin of the zucchini.

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Top Tags

Miso Stir-Fried Noodles (Vegan)

Raw Carrot Pasta with Ginger-Lime P...

The 4 Best Ways to Cook Parsnips

30 Minute Peanut Sauce Sweet Potato...

How to Make Veggie Noodles

Top 5 veggie noodles recipes from across the web

The most viewed veggie noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Stir-Fried Noodles (Vegan)

Raw Carrot Pasta with Ginger-Lime P...

The 4 Best Ways to Cook Parsnips

30 Minute Peanut Sauce Sweet Potato...

How to Make Veggie Noodles

The most viewed veggie noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine