Asian Vegetable Noodles

LocalFoodRocks's picture

Jul. 20, 2016

Go beyond zucchini! There's a whole world of delicious vegetables that you can turn into noodles.
Try this combo! Earthy beets and spicy turnips are paired with an Asian-inspired dressing that's tangy, nutty and salty.


Rice wine vinegar 2 Tablespoon
Lime 1 , juiced
Golden beets 12 Ounce , washed, trimmed and peeled, made into noodles
Turnip 12 Ounce , washed, trimmed and peeled, made into noodles
Zucchini 1/2 Small , thinly sliced
Sesame oil 4 Tablespoon
Garlic 1 Clove (5 gm) , minced
Tamari 2 Tablespoon
Sesame seeds 1 Tablespoon
Crushed red chili flakes 1/2 Teaspoon (optional)



In a small bowl, whisk together garlic, tamari, rice wine vinegar, lime juice and stir well.

Heat saute pan with sesame oil.

Add vegetable noodles, saute for 2 minutes and cover with lid.

Cook for 5 minutes.

Place into large bowl and add zucchini.

Pour dressing and toss well.

Sprinkle sesame seeds and chilli flakes.

Stir well to combine.


Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 228Calories from Fat 152

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 547 mg22.79%

Total Carbohydrates 17 g5.7%

Dietary Fiber 5 g20%

Sugars 9 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet