Zuchinni Noodles?

I make a lot of zucchini noodles! http://www.inspiralized.com/ has some really great recipes for not just zucchini, but also carrots, squash, and other vegetables too!

I just made this one the other night: http://www.inspiralized.com/2013/08/25/skinny-sunday-avocado-basil-zucchini-noodles-with-chile-lime-shrimp-corn/ except I left the corn out and added in some red onions instead. It was great as leftovers for lunch the next day as well!

I would just beeasy and cook them both with olive oil and crushed garlic.

When I use zuchinni as noodles, I just shred it using a food processor and don't cook it. Letting it sit for a while and then draining it is pretty important though if you don't want your dish to get watery. Even better if you toss some salt in while you're letting it sit.

Then I put whatever I want on top.

I use the vegetti as seen on tv. I bought mine at wallmart. I will saute the squash and add a can of albacore tuna with a 1/4 cup of Newmans alfredo sauce. 1 wedge of laughing cow cheese. Good Stuff!

I use a spiralizer. You could also use a vegetable peeler - you won't get the same thin and curly strips as a spiralizer or a vegetti, but it's the same idea. I usually throw the zucchini "noodles" in a pan for a little while with some onion and added seasoning and let them cook since I'm not a fan of raw zucchini. No need to boil them first though (in my opinion).

BEST THING EVER!!! i make them with spaghetti sauce or shrimp and olive oil soooo good. u can get a noodle maker thing at walmart i think it was $15

I use the Paderno Spiral Slicer and love it. I try to use both zucchini and yellow squash with the small cutter as the noodle replacement. For some reason both together taste better than by themselves.

The larger blade setting is good for sweet potato curly fries for my daughter. No oil, no salt, no preservatives just throw them in the convection oven. She doesn't know the difference. Well, if she does, she doesn't care.

Yakisoba style


Pescatora style


I will be very happy when I get Pad Thai figured out

The base yakisoba I found online. (I'll send it when I remember where, she has lots of good stuff I want to try). Generally I find a recipe (or two or three to compare) and then embellish it from there. The stir fries I cook the meat and any harder vegetables separately then and them back in once the noodles are cooked. I don't cook the zucchini/squash before hand as they end up mushy. Most of the time you are going to get a lot of liquid out of the "noodles" so just simmer that down and then stir fry again once that is down. (why I like to have the other stuff separate) Even precooking I had too much liquid and then run into overcooked mush.

The main issue I have with recipes is portion size. The yakisoba "serves 4" and the first time (with real noodles) I halved the recipe and still had way too much could have served 5-6 still. Halved it again and was still too much... That's why I mention "embellishing" the recipes, really I am just winging it (no pun intended...) "Oh, I still have some carrots left over, toss them in too" "This was supposed to be for chicken but I am not sure how many more days that beef will last, better use it now." "Really? this doesn't call for garlic? that's crazy <adds garlic anyway>"