Asian Noodle Bowl with Spiralized Veggies

by Angela Gallardo in Lunch & Dinner, Recipes

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I’m so excited about my new spiralizer.

Ok, I might’ve said that a few times in the past… 4 times, to be exact.

But!  The excitement generally waned within just a few uses and they got stored away deep in a cabinet, neglected and lonely.  Uneven noodles, difficult execution, limited functionality…the list goes on and on.

Not this time.  I have used this new friend at least 10 times in the month I’ve had it, which might be about the same number of times I used the previous 4 put together.

I am surprised to say, it’s a Pampered Chef spiralizer that has changed my view on spiralizing forever.

I tend to look down on PC products, as there are far too many unitaskers involved and I try to hold my kitchen to a standard Alton would be proud of.  So I was extremely surprised at just how perfect this new kitchen tool is, especially when compared to the previous 4 I’ve tried out!

The biggest pros:

• spiralizing downwards! no awkward sideways motion involved; Paderno & Inspiralizer brands are terrible in this regard, even with the supposed counter grippers
• downward motion means smaller radius veggies stay contained (carrots!); Paderno and Inspiralizer worked sometimes on carrots with the fatter ones but often produced “curls” rather than “noodles,” Kitchenaid couldn’t do them at all; Veggetti would if you have patience and forearms like Popeye’s biceps

There are other brands with a downward motion similar to this one at a lower price.   But they manage to come off bulkier and with many functions I had no use for.  Plus the spiky housing to hold the veggies in place seems to always be made of plastic on the cheaper models (the Pampered Chef one is metal), which I’ve noticed can cause veggies to slip out.  Very frustrating.

I also really like the tiny “angel hair” sized blade on my PC one.  I haven’t seen many spiralizers with such a small blade option.  Large noodles are a mouthful and actually make eating spiralized veggies a little less fun IMHO.  This was much the case with both the handheld Veggetti and the Kitchenaid attachment.

What’s your favorite spiralizer?  Have you found the search to be as ridiculously frustrating as I have??

Well, I think I’ve found my home with this one.  So here’s a delicious Asian Noodle Bowl for you to spiralize your heart out!  It’s a little bit like pad thai so that’s great.

Get a printable PDF of the recipe

Asian Noodle Bowl

Yields: 2 servings

For the sauce:

1/4 c. extra-virgin sesame oil

2 tbsp. rice wine vinegar

2 tbsp. unsweetened sunflower seed butter

2 tbsp. fresh lime juice

1 tbsp. raw honey

1+ tsp. sriracha sauce

1 clove garlic, minced

1 tsp. freshly grated ginger

1/2 tsp. sea salt

1/4 tsp. black pepper

For the bowl:

1 lb. daikon or turnips

2 carrots

1/2 english cucumber

1/2 red bell pepper, thinly sliced

1/2 c. red cabbage, thinly sliced

1/2 c. combined chopped cilantro, basil, & mint (suggested ratio of 3:2:1)

8 oz. cooked & sliced chicken or beef

Optional for topping: chopped scallions, sesame seeds

Directions:

Bring 4 quarts of water to a boil.  Add a large pinch of sea salt.

While the water is heating up…prepare the sauce by adding the sesame oil, rice wine vinegar, sunflower seed butter, lime juice, honey, sriracha, garlic, ginger, sea salt, and black pepper in a large bowl.  Whisk well until smooth.

Peel the daikon or turnips and spiralize them to a medium thickness “noodle.”  Add them to the boiling water in batches, cooking till just barely softened, about 3 minutes. As you remove the noodles from the water, allow excess water to drain off before adding to the bowl of sauce.

Either spiralize the carrots, cucumber, bell pepper, and red cabbage OR thinly slice them. (I prefer the texture of having *some* larger pieces in the mix, as shown above).  Add them to the bowl, along with the chopped herbs.  Toss well to coat but be gentle, as to not break the noodles.

Serve topped with sliced chicken or beef and chopped sesame seeds and scallions, as desired.