Raw or sautéed these asian style parsnip noodles are a great alternative to egg noodles. Use them in a chow mein or pad thai or sliced steak with a tangy dressing.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Asian Style Parsnip Noodles
Equipment
- Vegetable spiralizer
Ingredients
- 6 medium parsnips peeled and trimmed (see note below)
- 3 tbsp avocado oil
- 3 tbsp soy sauce
- tbsp fish sauce to taste
- Juice of one lime
- 1 ½ tsp garlic powder
- 1 tbsp ground ginger
- ½ tsp dried chilli flakes
- 4 spring onions chopped
- ½ tbsp avocado oil optional: if you want to sauté the parsnip noodles first
Conversions
Instructions
For the raw version:
- Use a vegetable spiralizer with the smallest size blade to make your parsnip noodles. Set aside.
For the warm salad version:
- Use a vegetable spiralizer with the smallest size blade to make your parsnip noodles. Add 1/2 tbsp soy sauce to a large saute pan over low-medium heat. Add the parsnip noodles and cook, covered, for 7 – 8 minutes, turning with tongs every few minutes until they are softened but still al dente.
To make the dressing:
- In a large bowl, toss together the extra virgin olive oil, soy sauce, fish sauce, lime juice, garlic, chilli flakes and ginger. Whisk together until combined.
To serve:
- Add the parsnip noodles to the large bowl with the dressing. Toss together with tongs. Divide between serving plates and garnish with the chopped green onions.
Notes
You won’t be able to use the lower, thinner ends of the parsnips in a spiralizer. Cut those off and reserve for soups or stocks. You need to have approximately 12 oz of spiralized parsnip noodles for this recipe.
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