We’ve got a lot of handy information in this post, so I’m going to get straight to the point.
When I first started off with Inspiralized, there was somewhat of an elephant in the room. I was blogging away, posting recipes using the spiralizer and some people would comment: I could just do this with a julienne slicer or a peeler.
So, I responded with this post: other ways to make zucchini pasta while you wait for your spiralizer.
Eek, disregard the unpainted nails and dim lighting.
Basically, I wanted to show that, yea, you can make veggie noodles using a peeler, a mandolin, a julienne, or even a knife – BUT, you won’t get those adorable, long pretty spirals like you do with the spiralizer. Plus, using a mandolin/peeler/etc is just downright time consuming.
Having said all this, I know that some of you who are reading this say “wow, that looks yum, but I’m not ready to invest $40 in something I’m not sure I’ll use or love.”
My response to that hesitancy:
A. You will use it.
B. You will not only love it, you will be obsessed with it.
C. Well then, let’s check out other ways you can make veggie noodles without the financial commitment.
Before we get to that, let’s talk about the recipe. I mean, you couldn’t get more summery if you tried – yellow summer squash, ricotta salata (finely shaved), garlic, basil and grilled tomatoes. Literally, I could eat fourteen bowls of this. It’s just fresh, flavorful and easy to make.
I’m really rocking the vegetarian-friendly recipes this week… maybe it’s because I knew I had to slow cook a 3.5 pound pork shoulder on Tuesday. Yea, that’s probably why.
The recipe explains how to use a grill pan or an actual grill to make the tomatoes, but if you don’t have either, just slice them in half, sear them on a skillet (still marinate them!) and cook for 2-3 minutes per side or until they’re cooked. No need to use the skewer in that case, obviously… unless you want to, be my guest (no soaking required there.)
And yes, you can spiralize yellow squash – they’re just like zucchini, a summer squash. The taste is sliiiiightly different and obviously, the colors are different and the outer skin of a yellow squash is a bit tougher than zucchini. I find yellow squash slightly sweeter than zucchini, but once it’s seasoned up, they both have the same texture and cook the same, it’s apples to apples. The only other major difference is that I don’t recommend eating yellow squash raw – it’s too nutty!
Okay, now for our topic of the day….
Vegetable Noodles Without the Spiralizer (eek!)
The two best alternative ways to turn vegetables into noodles is using a julienne slicer or small handheld julienne peeler (picture below left and right, respectively).
OXO Julienne Slicer
Click here to order via Amazon for $14.99
This julienne slicer is the best I’ve found yet. It’s got a great grip system, it’s not bulky and can store virtually anywhere in your kitchen. It actually has a plastic top that you can adhere to the vegetable that you’re julienning for even better traction. It’s definitely the most efficient way to get vegetable noodles – and the safest.
OXO Julienne Peeler
Click here to order via Amazon for $14.99 or just get the julienne peeler for $9.99 by clicking here. I recommend you get the colorful set – I have their peelers and use them on tough vegetables and they’re very durable.
This julienne peeler is already my go-to when I make matchstick carrots or mangos for salads and sandwiches. It’s reliable and sturdy. However, it’s obnoxious to use to make vegetable noodles, because it’s tough to grip the vegetable and use the small peeler at the same time. While not as efficient as the julienne slicer, this kitchen gadget is perfect for making small batches of noodles.
Go ahead and make this recipe with one of the aforementioned options and I know you’ll be back for the spiralizer.
Note: While OXO provided the kitchen tools for this post, all opinions are my own. There are affiliate links in this post, so if you decide to buy anything, you’re supporting Inspiralized!