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If using a cheese cloth bag, dump noodles into the bag and gently squeeze the remaining water out. Be careful not to squeeze too hard as you may crush the noodles. If using a colander or basket like above, place some fresh paper towels on top and gently apply pressure to the noodles pressing the water out. Turn the noodles and repeat until sufficiently drained of excess moisture.
Place the noodles in the colander or lay them out on a paper towel, and sprinkle a decent amount of sea salt on them. The salt will help pull out some of the water speeding the process. Sprinkle some salt, then shake or turn the noodles and sprinkle some more. Let sit for about 10-15 minutes to let the salt do it's job.
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WithorWithoutBacon Copyright 2015
Charlotte, NC United States
Zucchinis grow abundantly in my backyard, often faster that I could eat them. I would give some away while others would rot on my kitchen counter before I got a chance to do something with them. Not any more however! Zucchini noodles are a wonderful way to incorporate this fruit into your diet, while enjoying many of the sauces that traditionally accompany standard noodles. They are very easy to make and once you see how well they perform, they will be a regular part of your dinner rotation.
After about 10-15 minutes the noodles should be ready have the remaining water pressed out of them. They should be glistening with salt water, and if using a colander you should see a decent amount of water underneath it that has dripped off of the noodles.
I decided to just forgo noodles and ate my pasta sauces over meat alone. But I kept coming across zucchini noodles while I was perusing my nutrition websites. I wasn’t a huge zucchini fan. I tried different methods of preparing it; grilling, searing, sautéing, chopping it up into small pieces and hiding in salads or stir fry’s, none of which made repeat appearances in my rotation. It was when I started growing them in my garden that I decided to give these noodles a shot.
At this point you can add in other items that you wish, some of my favorites are thinly slice strips of bell peppers, cherry tomatoes, sundried tomatoes, pancetta or prosciutto.
If you are making them by hand you can cut the noodles into your preferred size and thickness. I would recommend to discard or compost the very inner part of the fruit, where it is most watery and where the seeds reside, but that is a personal choice.
At this point you could start warming your frying pan. You will eventually want the pan at a medium to medium-high heat with about 1 Tbsp of coconut oil or your preferred fat of choice.
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If using a spiralizer, cut the ends off of the zucchini to create flat ends. Place in spiralizer and with a little pressure, push and turn the handle at the same time. The more rotations you do at once the longer the noodles will be. I personally turn it 3 or 4 times then break off the noodles and continue. It's all a matter of personal choice.
The information on this website is intended for informational and entertainment purposes only. It is an opinion blog based on personal research and experimentation. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult with a licensed professional healthcare provider before undertaking any diet or lifestyle change.
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I ended up getting a spiralizer, which is a small investment that has paid huge dividends considering how often I use it. If you want to try these without a spiralizer at first, you can make them easily with a hand tool or slicing the zucchini into very thin strips. Below is my favorite method to prepare them. Let me know on Facebook if you’ve tried them and what your favorite sauce is! Happy Fooding!
Noodles should be ready for the frying pan now. They only need to be warmed and not cooked through so ideally we want to flash heat them over medium to medium-high heat. I rarely cook them longer then 3-5 minutes. Just enough to coat with the cooking oil and raise the temperature enough to where they start to steam.
Pasta was among the meals I missed most when transitioning away from processed carbohydrates. I used to gorge on huge bowls of spaghetti, ziti and chicken Alfredo while mopping up the extra sauce with a crusty piece of Italian bread. I tried several alternatives, brown rice noodles, organic corn noodles, etc. but the end result was still the same: a bloated stomach overflowing with food, indigestion and a quick desire to take a nap!
Depending on the sauce and the pan, you can add it directly to the noodles in the pan, or remove the noodles and apply sauce on plate or in a bowl. They would also be perfectly fine without a sauce, just some olive oil and herbs and spices would turn them into a wonderful side dish. Try out some different combinations and let me know on Facebook what your favorite is!
Once all your noodles are made, the next step is to drain some of the water out of them. I like to use a basket/colander, but lying them on paper towels and then using a cheese cloth is perfectly fine as well.