Asian Vegetable Noodles


After discovering the fun and deliciousness of zucchini noodles, this year I wanted to expand my repertoire. I’ve discovered a whole world of vegetables beyond zucchini that make a nice noodle – cucumbers, carrots, sweet potatoes, beets, turnips, butternut squash, and more.

To make experimentation easier, I did finally invest in a spiralizer. I must admit it makes the task of making vegetables into noodles much easier. However, you can still make them with a hand peeler, grater or mandoline.

A Japanese soba noodle dish was the inspiration behind this vegetable noodle creation. For the faux noodles, I chose golden beets and turnips. I wanted vegetables that would not just be a spaghetti substitute, but that would also lend a flavor base to the dish. Earthy beets and spicy turnips paired well with the tangy, nutty and salty dressing. Even with a quick sauté in sesame oil, both vegetables held their noodle-form well.

Asian Vegetable Noodles

Serves 4


  • 1 garlic clove, minced
  • 2 tablespoons tamari
  • 2 tablespoons rice wine vinegar
  • 1 lime, juiced
  • 12 oz. golden beets, washed, trimmed and peeled
  • 12 oz. turnip, washed, trimmed, and peeled
  • 1/2 small zucchini, thinly sliced
  • 4 tablespoons sesame oil
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon crushed red chili flakes (optional)


  1. In a small bowl whisk together the garlic, tamari, rice wine vinegar and lime juice. Set aside.
  2. Thinly slice the zucchini and set aside.
  3. Using a mandoline, spiralizer or hand peeler, make the beet and turnip noodles.
  4. Heat a saute pan over medium heat. Pour in the sesame oil.
  5. Add in the vegetable noodles, saute for 2 minutes. then cover and let them cook for 5 minutes.
  6. Place cooked noodles into a large bowl.
  7. Add sliced zucchini.
  8. Pour on the dressing.
  9. Sprinkle on the sesame seeds and crushed chili flakes.
  10. Stir to combine.
  11. Serve room temperature or chilled.


What are some of your favorite vegetables to make into noodles?

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