There are many ways to cook voodles. Saute your noodles in olive oil for three to five minutes. Simmer them in water for two to three minutes. Add them directly to your sauce while it's cooking, or place them in a bowl, cover with a paper towel and microwave for two minutes.
Why spend an extra 5 minutes cooking the noodles? Veggie noodles can be enjoyed raw, making them perfect for a refreshing summer salad. The next recipe uses raw voodles in all their fresh and crunchy glory.
Tuna salad just got a fresh makeover and we are loving it! Swap out those macaroni noodles with crunchy coodles, cucumber noodles. This dish makes for a quick and easy lunch idea for days when you want to eat healthy, but are so over boring salads. Get the recipe here.
Zucchinis are made of 90% water, and a lot of that water is lost during cooking. But there's an easy way to avoid watering down your sauce when you cook with zoodles. Cook the zoodles and sauce separately, drain the zoodles, then add them to the sauce.
Cucumbers are 95% water. If you want your sauce to stick to your cucumber noodles, lay them on a paper towel and pat dry with another paper towel before adding to the sauce. The same process works well with zucchini noodles too!
If you use a Spiralizer or vegetable cutter, you are often left with a core. Instead of throwing it away, chop it up at add it to an omelette, soup or salad. You could also dip the leftover veggie core in hummus or your favorite veggie dip.
Most veggie noodles will stay fresh for about two to four days in the fridge before they start to wilt. Just make sure to store them in an air tight container.