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Thursday, April 26, 2012
They're so easy, especially if you have a mandolin with a julienne blade on it. If that's the case, then you just slice them lengthwise, but be sure to use the hand guard because HELLO, that would be bloody.
If you don't, you could use a vegetable peeler and make long flat zucchini "ribbons" and then stack them up and slice them into noodles.
I made these noodles last night, and then did the same with two potatoes. I rinsed them, then added them to a skillet with a bit of olive oil.
I like to add some water whenever I do hash browns or home fries. It quickens the process and keeps them from over-browning. Chicken broth is delicious as well. When the potatoes were basically finished, I then added my zucchini noodles.
Yum! We had these last night with that pork tenderloin and maple juices recipe I blogged about not too long ago. They soaked up the excess sauce and with a bit of parmesan added, they were absolutely divine. We're having pad thai tonight and I can't wait to sub the rice noodles with zucchini.