There’s no beating the silky, smooth texture of a freshly cooked noodle. It’s one of the best things invented centuries ago. They’re delicious and I can eat bowls of slurpy noodles every day! Then came the advent of the veggie noodles which departed from traditional grain based noodles. It made it possible for me to eat noodles at lunch without the fear of passing out at work from satiety. My personal favorites when it comes to veggie noodles: zucchini, sweet potatoes, beets and carrots. There is one exception, I use red beets only when I know the red color of the beets won’t affect the overall look of my dish but otherwise, I love to go crazy with my spiralizer. There are lots of magical things that can happen with KitchenAid’s spiralizer, beyond noodles of different shapes and sizes, you can peel and core apples and other similar produce, thinly slice them, etc.
This veggie noodle bowl uses zucchini and lightly roasted sweet potato noodles tossed in a simple coconut milk based curry. You can grab the recipe for my Goan inspired veggie noodle bowl curry at KitchenAid’s blog with step-by-step visual instructions on how to cook it. Happy spirailzing!
Disclaimer: Thank you to KitchenAid for sponsoring this post. All opinions expressed are solely my own.