November 10, 2013

The Noodler

At the end of summer, I gushed about my discovery of zucchini "noodles." Back then, I sliced zucchini into thin, noodle-like strands. But then on my birthday, my friend Jeannette surprised me and gave me a vegetable slicer, one that could shred, slice and noodle-ize!
I finally got to test it out the other day and it is so easy to use and to clean. The ends of the chosen vegetable just need to be cut off and it's ready to go through The Noodler. With an easy turn of the crank (which takes absolutely no muscle strength), long, beautiful and perfect noodles are created. Some of the noodles were even longer than the length of my entire body. If you want shorter noodles, just cut them off every so often from the Noodler.
I decided to pair my noodles with a recipe that I found to use the butternut squash that was sitting in my fridge: Butternut Squash Red Curry Sauce with Noodles. The recipe from Aida Mollenkamp is for pumpkin but I decided butternut squash was close enough.
I even mixed in some leftover Barilla Plus Spaghetti and couldn't tell the difference between the real noodles and the zucchini noodles. Even if you don't have a noodler, this recipe is a tasty, healthy way to eat squash with some Asian flavors.
Butternut Squash Red Curry Sauce with Zucchini Noodles adapted from Aida Mollenkamp
Ingredients:
1 cup diced butternut squash
1 large zucchini
1/2 cup broccoli florets
1/2 cup chopped kale
1/3 cup tahini
1/4 cup apple cider vinegar
2-3 tbs red curry paste
4 cloves of garlic, grated
1 tbs honey
1 cup reserved boiled water
6 green onions, chopped
1/2 cup cooked chicken or tofu
2 tbs slivered almonds or a dash of sesame seeds
Directions:
1. Boil water with steamer and add squash. Steam for 10 minutes or until soft. Then transfer squash to large bowl and blend with immersion blender or potato masher until smooth.
2. Use vegetable slicer to create noodle-like pieces of zucchini or cut zucchini length-wise, then julienne with knife into long, thin pieces. Set aside.
3. Boil water then add broccoli and cook for a couple minutes. Then add kale to colander and drain broccoli onto kale, to blanche but save 1 cup of water.
4. In bowl of squash, add tahini, vinegar, red curry paste, garlic, honey and add water slowly until desired consistency is reached. (The thickness should be of whole milk).
5. Mix zucchini, broccoli, kale together and top with squash mixture. Sprinkle with chicken or tofu, green onions and almonds/sesame seeds. Enjoy!

3 comments:

  1. HOLY CATS! I need a noodler!!! Going to add it to my Christmas wish list riiiiight now. This recipe looks seriously good.

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  2. I highly recommend the noodler! I love it!

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