I like the idea of a vegetable noodle, but often times the reality doesn’t match the expectation. Sweet potato noodles are too stiff when raw, and when overcooked, they break apart, and pretty much just turn into hash browns. Zucchini has a similar condition when raw, but the moment you put a hot sauce on them they spit out a bunch of water, and turn your pasta into noodle soup. So, what’s a guy to do when he wants vegetable noodles, but he wants them to be a little bit more convincing and easy to work with? He throws them in the air-fryer, that’s what.
Air-frying gives your favorite vegetable noodles the perfect texture, as well as enough dehydration to not dilute your favorite sauces.
- 1 to 2 spiralizable vegetables: zucchini, squash, sweet potatoes...
Using a spiral slicer, cut your sweet potatoes or zucchini (or whatever vegetables you’re willing to try) into noodles. Add the noodles to your air fryer, set to about 350 degrees fahrenheit, and cook for about 5 minutes, tossing about every minute or so. The noodles may take more or less time, but the goal is to remove them when they are springy, and still al dente.
Remove from the air-fryer, and toss with your favorite sauce.
This is my favorite raw sauce. The walnuts give a real hearty flavor to the sauce, and the cashews help with the creaminess. It's so unctuous and decadent that you'll never know you're just eating raw nuts.
- ½ cup raw cashews, soaked
- ½ cup walnuts, soaked
- ½ to ¾ cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon Italian seasoning
- 1 tablespoon Braggs Liquid Aminos or tamari
- 1 to 2 cloves garlic
Using a high-speed blender, blend until creamy. Toss with your favorite vegetable noodles.