Vegetable noodle

recipes by Chef J. Andrew

vegetable noodles variety

 

 

 

 

Thai chicken soup

with butternut squash noodles

Thai Chicken Soup Butternut Squash Noodles

Serves: 2

 

Ingredients

1 boneless skinless chicken breast cubed

1 tbsp coconut oil OR 1 tbsp canola oil

1 tsp minced ginger

1 tsp grated lemon-grass

¼ cup diced white onion

½ cup diced carrot

½ cup diced celery

1 pinch salt

1 pinch pepper

2 cups Chicken broth

½ can coconut milk

1 tbsp chopped cilantro

100g butternut squash fettuccine (large handful)

 

Instructions

  1. Place oil in medium size pot and heat on moderate to high heat
  2. Place cubed chicken in pot and sauté for 2 minutes
  3. Add ginger, lemon-grass, white onion and cook for 2 minutes
  4. Add carrots, celery, salt, pepper and cook for 5-10 minutes or until chicken is cooked through
  5. Add chicken broth, coconut milk and bring up to light simmer
  6. Add cilantro and butternut squash fettuccine, lightly simmer for 2 minutes or until desired tenderness.
  7. Season to taste with salt & pepper
  8. Plate & serve

 

Note:

Try this Thai soup with the sweet potato veggie noodles as well!

 

Pesto Zucchini

fettuccine

Zucchini Fettuccine Noodle Recipe

Serves: 2

 

Ingredients:

100g zucchini fettuccine (large handful)

¼ cup sliced white onion

½ cup cherry tomatoes (halved)

2 tbsp pesto

1 tbsp olive oil

1 pinch salt

1 pinch pepper

2 tbsp Parmesan (shredded)

 

Instructions

  1. Heat sauté pan with oil on moderate to high heat
  2. Sauté onions, add cherry tomatoes
  3. Season with salt & pepper
  4. Add pesto and stir until evenly distributed
  5. Add zucchini and toss. Cook for 2-3 minutes or until desired tenderness
  6. Top with Parmesan, plate and serve.

 

Notes:

You can also make a baked version by adding all raw ingredients in a large bowl, add ½ cup shredded mozzarella and ½ cup cottage cheese. Place in 4x4 oiled pan, top with a small handful of shredded mozzarella and bake in oven at 375 F for 10-15 min.

Roasted Beet

 Salad

 

Beet Noodle Salad Recipe

Serves: 2

 

Salad Ingredients:

100g beet chips (large handful)

2 tsp olive oil

½ tsp minced garlic

1 pinch salt

1 pinch pepper

¼ cup feta

¼ cup sliced radish

½ cup sliced red onion

¼ cup pomegranate seeds (fresh)

2 cups baby arugula

 

Vinaigrette:

2 tbsp olive oil

2 tbsp balsamic

2 tbsp pomegranate juice

¼ tsp Dijon mustard

1 tsp honey

1 pinch salt

1 pinch pepper

Place all ingredients in bowl and whisk until combined.

 

Instructions:

  1. Pre- heat oven to 375 F
  2. Place beet veggie noodles in bowl and season with garlic, salt and pepper
  3. Place seasoned beets on sheet pan lined with parchment paper and roast for 10 mins
  4. Remove beets from oven and cool to room temperature
  5. Place beets, arugula, radish, red onion, pomegranate seeds and ½ of the feta in a large bowl. Add vinaigrette and toss.
  6. Plate, top with remaining feta and serve.

Santa Fe Bowl

with Sweet potato noodles

sante fe sweet potato veg noodle

Serves: 1 - 2

 

Ingredients

100g spaghetti cut sweet potato (large handful)

2 tbsp canola oil

½ tsp minced garlic

1.5 tsp cumin

¼ cup diced red onion

½ cup corn kernels

½ cup black beans

¼ cup cherry tomatoes (halved)

2 tbsp chopped cilantro

¼ cup diced bell pepper

1 tsp lime juice

1 pinch salt

1 pinch pepper

¼ cup diced avocado

1 tbsp sour cream

 

 

Instructions

  1. Heat sauté pan with oil on moderate to high heat
  2. Add red onions, cumin and garlic. Sauté for 2-3 min
  3. Add corn, black beans, bell pepper and tomato
  4. Season with salt & pepper
  5. Add sweet potato spaghetti and sauté for 3-5 minutes or until desired tenderness
  6. Add lime juice, toss.
  7. Plate, top with avocado, salsa & sour cream and serve

 

Notes:

  • Crumble tortilla chips on top for garnish
  • Substitute sweet potato pasta for butternut squash
  • Make it a Santa Fe Chicken Bowl by adding cubed chicken breast as first ingredient, sauté for 3-5 min. Continue with instructions as listed.

 

Chef J. andrew

Chef J. Andrew Zimmer is a charismatic, innovative Chef. He favors bold flavor combinations, bringing old favorite recipes new life by adding different components and layering flavors. Andrew's love for food begins with where it's grown; you can find him raising chickens, rabbits and growing fresh vegetables on his acreage.

 

Born and raised in Saskatoon, he first learned how to cook from his Grandmother who instilled in him a great passion for food while teaching him the methods and techniques he still uses today. After attending culinary school in Saskatoon, he took his talents to Chicago where he worked in one of the city’s top restaurants before taking the position of Corporate Executive Chef for artisanal growers.

 

vegetable noodles variety
Thai Chicken Soup Butternut Squash Noodles
Zucchini Fettuccine Noodle Recipe
Beet Noodle Salad Recipe
sante fe sweet potato veg noodle

Chef J. andrew

Chef J. Andrew Zimmer is a charismatic, innovative Chef. He favors bold flavor combinations, bringing old favorite recipes new life by adding different components and layering flavors. Andrew's love for food begins with where it's grown; you can find him raising chickens, rabbits and growing fresh vegetables on his acreage.

 

Born and raised in Saskatoon, he first learned how to cook from his Grandmother who instilled in him a great passion for food while teaching him the methods and techniques he still uses today. After attending culinary school in Saskatoon, he took his talents to Chicago where he worked in one of the city’s top restaurants before taking the position of Corporate Executive Chef for artisanal growers.

 

Thai Chicken Soup Butternut Squash Noodles
Zucchini Fettuccine Noodle Recipe
Beet Noodle Salad Recipe
sante fe sweet potato veg noodle