Even on a fully raw diet, you can still have noodles. These noodles aren't made from grains. Instead, they are specially sliced vegetables that will satisfy your craving for pasta in a healthy, low-calorie way. Even if you aren't raw, these noodles are a delicious addition to your diet. Read on to learn make raw noodles.
Instructions
1. Purchase a vegetable peeler, a good set of knives, a mandoline slicer or spiral slicer such as the Saladacco. You can with any of these tools, but the spiral slicer makes the most professional-looking noodle.
2. Find produce to make your main noodles from. You can use almost any vegetable that can be cut into long strips. Zucchini and summer squash make especially sturdy noodles that go well with almost any sauce. Cucumbers are good for Asian noodles.
3. Prepare your vegetables. Most vegetables must be peeled before you can make them into raw noodles, as the peel will interfere with the texture. Seed the vegetables if necessary, unless you are using a .
4. Use your chosen tool to create long, thin strands from your vegetable. Make them as thin as possible, no more than one-fourth inch wide and thinner if you can. Run the peeler down the length of the vegetable, use your knives to create your noodles, make thin slices on a mandoline or follow the directions that come with your spiral slicer.
5. Cure or drain your raw noodles. The texture of zucchini and other soft vegetable noodles improves if you let them cure at room temperature for eight hours. Moist vegetable noodles, like those made from cucumbers, improve if you drain them in a colander for 30 minutes.
6. Add accent noodles like long, thin slices of red, yellow or orange peppers, or long sprouts like sunflower sprouts. Though they won't hold up to being the main noodle in the dish, these accent noodles will add to the color and flavor of your noodles.
7. Toss your noodles with a raw sauce or condiment shortly before serving for the freshest taste and best texture.
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