3 Vegetable Noodle Dishes You’ll Love

Vegetable noodles

July 17, 2018

By Leah Vanderveldt

Zoodles get all the Instagram love, but you can make noodles out of lots of vegetables—and you don’t even need an expensive spiralizer. A regular vegetable peeler or julienne peeler can help you create lovely noodle-esque strands of vegetables that are enjoyable raw or very lightly cooked, full of nutrients and free of empty carbs.

Here are three tasty dishes to add to your dinner rotation.

Asian Zucchini Noodles with Black Beans

  • Serves: 2
  • Prep Time:
  • Cook Time:
Zucchini noodles


  • For Sauce:
  • ¼ cup almond butter or tahini
  • ¼ cup water
  • 1 tablespoon tamari (gluten-free soy sauce) or soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 1-inch piece fresh ginger, peeled and roughly chopped
  • 1 clove garlic, chopped
  • For Noodles:
  • 2 medium zucchini, peeled into thin noodles with a julienne peeler or vegetable peeler
  • 1 15-oz. can black beans, drained and rinsed
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1 teaspoon white or black sesame seeds


  1. Make sauce: Combine all ingredients in a food processor and process until well blended.
  2. In a medium bowl, combine zucchini noodles, black beans and scallions. Add a few spoonfuls of sauce and toss to combine. Divide into 2 bowls and top with cilantro and sesame seeds. (Cover any leftover sauce and refrigerate for another use.)

Asparagus Ribbons with Peas and Parmesan

  • Serves: 2
  • Prep Time:
  • Cook Time:
Asparagus ribbons


  • 4 oz. soba noodles
  • 1 to 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 10 asparagus stalks, woody ends trimmed, stalks peeled into ribbons with a vegetable peeler, tips reserved
  • Salt
  • 1 cup fresh peas (or thawed if frozen)
  • 2 tablespoons freshly grated Parmesan
  • ½ lemon


  1. Bring a pot of water to a boil over high heat. Add soba and cook according to package instructions. Drain and rinse under cool water.
  2. Warm oil in a large skillet over medium heat. Add garlic and let sizzle for 30 seconds. Stir in asparagus tips and thicker pieces; cook for 1 minute, stirring occasionally. Add remaining asparagus ribbons and a pinch of salt; cook for 30 seconds to 1 minute longer, until bright green and tender. Remove from heat.
  3. Add soba to skillet with asparagus mixture. Add peas and Parmesan and toss to combine, adding more oil to reach desired consistency, if needed. Squeeze lemon over mixture and serve.

Carrot Noodles with Chickpeas and Feta

  • Serves: 2
  • Prep Time:
  • Cook Time:
Carrot noodles


  • For Dressing:
  • 2 tablespoons olive oil
  • 2 teaspoons champagne or white wine vinegar
  • 1 teaspoon honey
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • For Noodles:
  • 3 medium carrots, peeled into ribbons with a vegetable peeler
  • 1 15-oz. can chickpeas, drained and rinsed
  • 2 to 3 tablespoons roughly chopped cilantro
  • 2 tablespoons crumbled feta
  • 1 to 2 tablespoons chopped pitted oil-cured black olives
  • Salt


  1. Make dressing: Combine all ingredients in a jar with a tight-fitting lid. Cover and shake to combine.
  2. Make salad: In a medium bowl, combine carrots, chickpeas, cilantro, feta and olives; toss well. Add dressing a spoonful or two at a time, tossing to mix well. Taste and season with additional salt, if desired.