I’m an equal opportunity noodle lover, and I think you should be too. That is, those of us living a lean, grain-free life should have just as many delightful noodle dishes to choose from as the grain-eating population.
Stand up for your right to have awesomely flavored veggie noodles!
Traditional garlic noodles are a seriously tasty, nostalgic dish that I found myself craving yesterday. The problem: there was no way that I was willing to take in all of the calories, fats and simple carbs found in a traditional grain+butter filled bowl of garlic noodles. No. Way. That would destroy my energy, leave me feeling bloated, and would reverse all the hard work that I put into my morning workout.
And so I decided to make the same exact noodle dish using zucchini instead of traditional angel hair noodles. Same flavors, same techniques, simply with a different noodle.
Holy. Moly. These Garlic Noodles are the real deal! Treat yourself to a bowl whenever you feel the craving for traditional noodles coming on. Enjoy!
- Use a vegetable peeler to remove the green skin from the zucchini. Cut each zucchini in half, widthwise, and run through a spiral slicer to create long, thin noodles. Set the noodles aside in a large bowl.
- Add the olive oil to a small skillet over low heat. Stir in 3 teaspoons of the minced garlic and the sea salt. Continue to cook on low for 10 minutes until the garlic is foamy. Turn off the heat.
- Stir in the remaining 1 teaspoon of garlic, red pepper flakes, parsley and lemon juice. Pour the warm dressing over the noodles and toss to combine. Season with additional salt and serve immediately. Enjoy!